Description
Best Korean Fried Chicken recipe featuring crispy double-fried wings coated in your choice of sweet and tangy soy garlic sauce or spicy gochujang sauce. Perfect appetizer or dinner with authentic Korean flavors.
Ingredients
Scale
Chicken and Seasoning
- 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 wings with finely minced garlic, grated ginger, sea salt, and mirin. Make sure each wing is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour to enhance flavor.
- Prepare Dry Batter: In a large bowl, mix 2 cups of your choice of flour, cornstarch, or potato starch with 1 teaspoon baking powder. Coat each marinated wing thoroughly with this dry mixture to cover the entire surface 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 F. Fry the wings in batches to avoid crowding for 5 to 7 minutes until partially cooked. Drain the wings on a cooling rack set over paper towels.
- Second Fry: Increase the oil temperature to 375 degrees F. Double fry the wings in batches again until they become crunchy and golden brown on the exterior. Drain on a cooling rack to maintain crispiness.
- Prepare Sauces: For either soy garlic or gochujang sauce, combine all sauce ingredients in a medium pot. Bring to a boil over medium-high heat, then reduce and simmer for 2 to 3 minutes until slightly thickened. Test consistency by dripping a small amount on a plate cooled to room temperature. Thin with water if needed.
- Coat and Serve: While the sauce is still hot, drizzle it over the double-fried wings and toss to coat evenly. Serve immediately with optional Korean pickled radish as a side to complete the traditional meal. Wings can be served plain if preferred.
Notes
- Serve with Korean pickled radish on the side for an authentic experience.
- Choose flour, cornstarch, or potato starch for different textures and flavors; potato starch yields the crispiest results.
- Double frying helps render out fat during the first fry and crisps skin during the second, ensuring extra crunchy chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover wings in the oven at 350 degrees F until warmed through, covering with foil if sauce starts to burn.
- Optionally, use a wet batter by mixing 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder. Coat wings first with 2 cups cornstarch, then dip into wet batter before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
