Korean Fried Chicken Recipe

5 from 1 vote
Total Time 1 hr
Course Main Course
Cuisine Korean


For the meat:

  • 500 g chicken wings (approx. 17 pieces)
  • 1/2 cup (s) of potato flour
  • oil

For the marinade:

  • 2 tbsp rice wine (or white wine)
  • 1/2 tbsp seasoned salt
  • 1/2 tbsp garlic (chopped)
  • 1/3 tbsp ginger (ground)

For the sauce:

  • 3 peppers (red, dried)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp white wine
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1/3 tbsp ginger (ground)
  • 1/2 cup (s) of water


  • For the roast chicken, wash the wings well and cut a little diagonally with a knife for better frying.
  • Mix the wings with the marinade in a bowl and let them steep for 30 minutes.
  • In the meantime, prepare the sauce by boiling all the ingredients in a saucepan over a low heat until the sauce thickens.
  • Put the marinated chicken wings and potato flour in a clean bag and shake it gently so that the flour is evenly distributed over the wings.
  • Fry the chicken wings in hot oil until crispy.
  • Immediately coat the crispy chicken wings several times with the sauce you prepared earlier.

Recipe Notes

If you want the roast chicken even more crispy, you can sear the pieces of meat twice.
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