Korean fried chicken is double-fried until ultra-crisp, then glazed in a sweet-spicy sauce of gochujang, garlic and soy — crunchy, sticky, sweet and hot. The fried richness and sweet-spicy glaze call above all for high-acid, off-dry wines and dry sparkling, whose bubbles and fruit cut the grease and tame the heat. Off-dry Riesling and sparkling are the stars, their sweetness balancing the chilli and acidity slicing the fat. The wine should be lively and fruit-forward; bubbles plus a touch of sweetness make this addictive dish sing.
Our sommelier's picks
Save to PinterestOff-dry aromatic white
8–11°C (46–52°F)Riesling · Mosel, Germany
Riesling's racy acidity cuts the fried glaze while its sweetness tames the gochujang heat — a brilliant match.
Mosel Kabinett is the value classic.
Dry sparkling
8–10°C (46–50°F)Cava Blend · Penedès, Spain
Bubbles and acidity slice through the crisp, sticky coating and refresh the palate.
Superb value sparkling.
Fruity rosé
8–10°C (46–50°F)Grenache · Spain
A fruit-forward rosé refreshes and its fruit balances the sweet-spicy glaze.
Spanish rosado is great value.
Sparkling rosé
8–10°C (46–50°F)Champagne Blend · France
Sparkling rosé's fruit and bubbles cut the fat and flatter the spicy glaze.
Crémant rosé gives the effect for less.
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Questions about pairing Korean Fried Chicken
What wine pairs with Korean fried chicken?
Off-dry Riesling and dry sparkling — their acidity and bubbles cut the fried, sticky glaze while a touch of sweetness tames the gochujang heat.
Why off-dry wine with this dish?
The sweet-spicy glaze is flattered by a wine with a little sweetness, which soothes the chilli, while high acidity slices the fried fat.
Does sparkling wine work?
Brilliantly — bubbles and acidity refresh against the ultra-crisp, rich coating.