Damn Delicious

Korean Fried Chicken

Super easy and simple three ingredient sweet and sticky chicken wings – the only chicken wing recipe you’ll ever need!

Korean Fried Chicken - Super easy and simple 3 ingredient sweet and sticky chicken wings - the only chicken wing recipe you’ll ever need!

I’m desperately struggling as I’m trying to right out this post. I ate way too much in honor of the July 4th holiday, and skipping the gym didn’t help my case. After all, it is a national holiday so I get a free pass, right?

Korean Fried Chicken - Super easy and simple 3 ingredient sweet and sticky chicken wings - the only chicken wing recipe you’ll ever need!

My July 4th holiday began with an early lunch at The Oinkster where Jason and I shared their famous Oinkster Pastrami sandwich, slathered with their amazing garlic aioli.

Korean Fried Chicken - Super easy and simple 3 ingredient sweet and sticky chicken wings - the only chicken wing recipe you’ll ever need!

We also couldn’t help ourselves but to order their piggy fries, which is pretty much In-N-Out’s animal style fries on crack. With strings and strings and strings of caramelized onions and their house sauce, it’s hard to put your fork down!

Korean Fried Chicken - Super easy and simple 3 ingredient sweet and sticky chicken wings - the only chicken wing recipe you’ll ever need!

Once dinnertime came around, we went to Jason’s parent’s house where we fired up the grill, Korean-style of course. We grilled some pork belly along with homemade kimchi, which then gets wrapped into some green leaf lettuce slathered with gochuchang, a wonderfully spicy chili paste. Once we finished our Korean feast, we stuffed our face with Porto’s irresistible cheese rolls.

Yeah, like I said, I ate way too much.

Korean Fried Chicken - Super easy and simple 3 ingredient sweet and sticky chicken wings - the only chicken wing recipe you’ll ever need!

So before I attempt to recover from all of the amazing food I gorged on today, I leave you with this: double fried Korean chicken wings. This is a recipe from Jason’s mom, a recipe that she came up with 20 years ago, and has been making it periodically since then. It only requires 3 ingredients with 2 batches of deep fried goodness – one batch to get it cooked through and a second batch to get it nice and crisp. Then you slather it in a reduced sweet soy sauce mixture, leaving you with the most amazing, most sticky wings ever!

Korean Fried Chicken

Super easy and simple 3 ingredient sweet and sticky chicken wings – the only chicken wing recipe you’ll ever need!

10 minutes15 minutes

Ingredients:

  • 2 cups vegetable oil
  • 2 pounds chicken wings
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup soy sauce
  • 1/4 cup plus 2 tablespoons sugar

Directions:

  1. Heat vegetable oil in a Dutch oven or large pot over medium high heat to 300 degrees F.
  2. Season chicken wings with salt and pepper, to taste.
  3. Working in batches, add the chicken wings to the Dutch oven, 5 or 6 at a time, and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  4. Increase oil temperature to 350 degrees F. Add the chicken wings to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
  5. Heat soy sauce and sugar in a small saucepan over medium high heat. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes.
  6. Serve wings immediately, tossed with soy sauce glaze.

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35 comments

  1. Rated 5 out of 5

    Awesome, very simple to understand with basic easily available ingredients.

  2. Rated 5 out of 5

    Very quick and easy, and tasty too!

  3. I love recipes that only take a few ingredients! I can’t wait to try this one. Korean fried chicken is the best. I ‘ve tried making it before but didn’t double fry the chicken, so I can’t wait to try it this way!

  4. I wish I had something I could deep fry stuff in since I would love to make this double fried Korean chicken wings with reduced soy sauce. My apartment is really small and doesn’t have a stovetop, so I only have one hotplate. Hopefully, I can find a place nearby that makes Korean fried chicken so I can try some of this since this just looks really good.

  5. I love all of your recipes that I get in my e-mail! For this recipe, would I be able to use my new air fryer, what do you think?

    • That sounds like a great idea!

    • Yes!   Just do your wings in the air fryer. Choose the chicken setting.  Throw your wings in and spray with olive oil (at any oil spritzer you choose, ive used olive oil and grape seed oil as well as Olive). Halfway thru the timer, shake your basket to mix up the wings.  (Or you can use a rack made for air dryers and instant pots and slide the wings between the  slats on the rack)

      I like to put about 1/4 cup of the sauce in a rubber made container, dump in a dozen wings, put the lid on and shake it.  They are perfectly coated. Then serve extra sauce for dipping.  

      Love my air fryer!

  6. Do the chicken wings need to be be separated if they are still joined as two parts? thanks

  7. Hi,

    When you say in the recipe one quarter plus are you referring to the sugar. one quarter plus two tablespoons sugar?

    Thanks

  8. When using kikkoman it’s salty use 1/4 c water with soy sauce. Delicious wonderful dinner. 

  9. Just tried this and I must say this was Damn Delicious. I ised light brown sugar instead of regular sugar. So sweet and tangy. Your recipes never fail me. Thank you so much and I look forward to cooking more.

  10. Can I use brown sugar

  11. Just made the wings. Family loved them even the kids. A little sweet, a little salty. Just right. The wings hit the spot with Pizza night. Thank you.

  12. when I was in Korea in1952 A momason mde me a candied chicken ther wer smal pieces about 1 inch in size. Is there a recipe for this? Francis

    • Unfortunately I do not have a recipe for something like that at this time.

    • Your description sounds a lot like Japanese “mochiko chicken.”. Since the Japanese occupied Korea for so many years, and in spite of how much they were (and still are by some) detested, they left behind some of their delicious food/recipesrecipes.

  13. What soy sauce do you use??

  14. Chung-Ah,
    I just discovered your website yesterday! I love to cook but am not very creative in making my own dishes so I am always searching the web for recipes. I am ecstatic to have found yours and find all of your recipes so appetizing but yet simple. You are amazing! I’m making one of your recipes for dinner tonight and I’m sure my husband and nephews will love it! Thanks so much!

  15. i made this for dinner with rice and kimchi on the side, my husband thought these were amazing! thank you so much

  16. I want to keep the recipe and procedure how to fry the chicken please help me and pelase could you send it to my email add.?..thank you

    • Mercy, please feel free to print the recipe for your records. There is a gray PRINT button in the recipe box for your convenience.

  17. This was very good. I added garlic salt, red peppers, poultry seasoning, and onion powder to the seasoning of the chicken. I deep fried them twice and added honey and sesame seed oil to the sauce. The green onion is a necessity garnish in my opinion. Thank you OP for this recipe!

  18. My deep fryer has canola oil…can I use that instead of veg oil?

  19. I’ve made these a couple of times as I have another Korean fried recipe that requires a lot more work. They are a huge hit with my little boys and my brother who came over for a visit. Only addition I added were a teaspoon of sesame oil to the sauce – YUM!

  20. Can’t wait to make these, I’m always looking for quick and easy recipes high in flavor. Can’t wait to make this. I am wondering, there are no sesame seeds in your recipe but they are on the picture. Did you sprinkle them on or put them in the glaze while it cooked? Love your recipes and happy to have discovered this on my FB page. Thank you.

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