Korean Fried Chicken Recipe
Crispy, saucy, and seriously irresistible--our Korean Fried Chicken recipe is the perfect balance of bold flavors, juicy chicken, and a crunchy coating you'll love.
Servings: 6
Calories: 699kcal
Ingredients
spicy Korean gochujang sauce
- 1/4 cup gochujang (Korean Chili Paste)
- 5 minced garlic cloves
- 2 tablespoons grated ginger
- 1 thinly sliced green onion
- 2 1/2 tablespoons low sodium soy sauce
- 2 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
honey-soy sauce
- 1/4 cup honey
- 2 1/2 tablespoons low sodium soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon rice wine vinegar
- 3 minced garlic cloves
- 1 tablespoon toasted sesame oil
wings
- 24 chicken wing pieces (wings and drumettes)
- 3/4 cup potato starch (or cornstarch)
- 6 tablespoons sweet rice flour
- 1 cup cold water
- 1/2 teaspoon salt
- 6 cups vegetable oil (for frying)
Instructions
- Preheat oil to 350˚F.
Sauces
- spicy Korean gochujang sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
- honey-soy sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
wings
- Pat wings dry.
- Sift together the potato starch (or cornstarch), flour, and salt into a mixing bowl.
- Whisk in cold water until fully incorporated and no lumps remain.
- Dip each wing into the batter and shake to remove any excess (the batter will form a very thin layer around the chicken).
- Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
- Drain friend chicken pieces onto paper towels or a baking sheet lined with a cooling rack.
- Once all wings have been fried, place wings back into the fryer, in batches, and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt.
- Add half the fried wings to each sauce and toss together until all wings are evenly coated.
- Transfer wings to a large platter.
- Top the gochujang wings with sesame seeds and crushed peanuts and the honey-soy wings with sesame seeds and green onion. Serve immediately.
Notes
Tips and Tricks for Success
- Make sure your chicken is dry before dipping the wings into the wet batter. If it's too wet, the batter may not adhere to all of the chicken.
- Use a thermometer to check the oil if your fryer doesn't have one built in. A temperature of 350˚F to 375˚F is ideal. If the temperature is too hot, the outside will burn before the chicken cooks through, and if it's not hot enough, the batter will absorb too much oil.
- Don't skip the second fry! The first deep frying session cooks the chicken through, but the layer of batter is still quite thin. By adding another thin layer, you get the desired ultra-crunchy, golden-brown coating.
- Fry the chicken in batches to avoid overcrowding the fryer. If they're too close together, the chicken may stick together. As tempting as it is to pack the fryer full and save time, don't make this mistake!
- Choose the sauce you like most, or use both! Gochujang is a traditional Korean sauce made from fermented red chillis. It has a smoky, sweet flavor with a kick of spice. If you want something milder and sweeter, honey-soy is perfect. If serving to a crowd, we recommend using both!
Nutrition
Calories: 699kcal | Carbohydrates: 22g | Protein: 37g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 635mg | Potassium: 441mg | Fiber: 1g | Sugar: 10g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg