Description
Experience the ultimate crispy and flavorful Korean Fried Chicken with this detailed recipe. Featuring a double frying technique for extra crunch, choose between sweet and tangy soy garlic sauce or sweet and spicy gochujang sauce to coat your perfectly fried wings. Ideal as an appetizer or main course, this recipe brings authentic Korean flavors to your table.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken wings - about 30 to 36 wings
- 2 cloves garlic - finely minced
- ½ teaspoon ginger - grated
- 1 tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic - minced
- ½ teaspoon ginger - grated
- 3 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 tablespoons strawberry jam - seedless variety
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon ketchup
- 6 tablespoons water
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ½ teaspoon salt
Instructions
- Marinate the Wings: Season the chicken wings with minced garlic, grated ginger, sea salt, and mirin. Mix well and let them marinate for at least 1 hour to infuse the flavors.
- Prepare the Dry Batter: In a large bowl, combine the flour (or cornstarch or potato starch) with baking powder. Thoroughly coat each marinated wing in the dry batter, ensuring every surface is covered evenly.
- First Fry: Pour vegetable oil into a large pot to a depth of 1 ½ to 2 inches. Heat the oil to 345 degrees Fahrenheit. Fry the wings in batches for 5 to 7 minutes, avoiding overcrowding. Remove and drain on a cooling rack.
- Second Fry: Increase the oil temperature to 375 degrees Fahrenheit. Fry the wings again in batches until the exterior is crispy and golden brown. Drain on a cooling rack once completed.
- Prepare Sauces: For either sauce, combine all respective ingredients in a medium pot. Bring to a boil over medium-high heat, then reduce the heat and simmer for 2 to 3 minutes until the sauce reduces and thickens. Adjust consistency by adding teaspoon increments of water if too thick.
- Coat the Wings: While the sauce is still hot, drizzle it over the fried wings and toss gently to coat them evenly.
- Serve: Serve the Korean fried chicken hot with your choice of sauce and Korean pickled radish on the side if desired.
Notes
- Double frying ensures a crispy texture: the first fry renders out fat at a lower temperature, while the second fry crisps the exterior at a higher temperature.
- You can choose between flour, cornstarch, or potato starch for the dry batter; each offers a different flavor and texture.
- For a lighter batter, try the wet batter method using water, cornstarch, flour, and baking powder as detailed in the recipe notes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through; cover with foil if sauce starts to burn.
- Serve with Korean pickled radish to complete the authentic Korean dining experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
