PREP TIME: 15 mins | TOTAL TIME: 1 hr | YIELDS: 4 Servings
Addictive, insanely delicious Korean Fried Chicken simply known as candy chicken. The crunchy exterior and the sweet and spicy sauce of this chicken dinner is one killer combo!
INGREDIENTS
WINGS:
Vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
2 pounds of chicken wings
1 tablespoon freshly grated ginger
1/2 cup cornstarch
SAUCE:
3 tablespoons butter
5 small dried red chilis, sliced
1 tablespoon freshly minced ginger
3 cloves garlic, minced
1/4 cup gochujang
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1/4 cup honey
2 tablespoons packed brown sugar
GARNISH:
1/2 cup cocktail peanuts
1 tablespoon sesame seeds
1 green onion, sliced
How to make Korean Fried Chicken
Step 1: Heat 4 to 6 cups vegetable oil in a deep pot over medium-high heat to 275 degrees.
Step 2: Using paper towels, line a large plate or baking sheet.
Step 3: Combine the salt, pepper, baking powder, and garlic powder in a small bowl.
Step 4: With paper towels, then pat dries the chicken wings. Rub both sides of the wings with grated ginger and season with the salt mixture. Toss the wings in cornstarch in a large bowl, pressing the wings to coat evenly.
Step 5: To the hot oil, carefully add the wings and fry for about 15 to 18 minutes until the skin is a bit crisped and golden. Use tongs to occasionally flip the wings. On the prepared dish, transfer the fried wings and set them aside.
Step 6: To 400 degrees, heat the frying oil. Place the wings back to the pot and fry for the second time until deep golden and the skin is crisp and crunchy. This will take about another 7 to 8 minutes. Transfer the wings to a large mixing bowl.
Step 7: To make the sauce, add the butter, dried chilis, ginger, and garlic in a medium saucepan. Cook for about 2 minutes over medium-low heat until aromatic. Add in the gochujang, ketchup, vinegar, and soy sauce. Stir and cook until bubbling. Once the mixture is bubbling, stir in the honey and brown sugar. Continue to cook until the sauce bubbles and turned slightly thickened.
Step 8: Over the wings, pour the sauce and toss to coat. Add in the peanuts and toss again to combine.
Step 9: Before serving, garnish with some sesame seeds and green onion.
Ingredients
- WINGS:
- Vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 2 pounds of chicken wings
- 1 tablespoon freshly grated ginger
- 1/2 cup cornstarch
- SAUCE:
- 3 tablespoons butter
- 5 small dried red chilis, sliced
- 1 tablespoon freshly minced ginger
- 3 cloves garlic, minced
- 1/4 cup gochujang
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons packed brown sugar
- GARNISH:
- 1/2 cup cocktail peanuts
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Instructions
Step 1: Heat 4 to 6 cups vegetable oil in a deep pot over medium-high heat to 275 degrees.
Step 2: Using paper towels, line a large plate or baking sheet.
Step 3: Combine the salt, pepper, baking powder, and garlic powder in a small bowl.
Step 4: With paper towels, then pat dries the chicken wings. Rub both sides of the wings with grated ginger and season with the salt mixture. Toss the wings in cornstarch in a large bowl, pressing the wings to coat evenly.
Step 5: To the hot oil, carefully add the wings and fry for about 15 to 18 minutes until the skin is a bit crisped and golden. Use tongs to occasionally flip the wings. On the prepared dish, transfer the fried wings and set them aside.
Step 6: To 400 degrees, heat the frying oil. Place the wings back to the pot and fry for the second time until deep golden and the skin is crisp and crunchy. This will take about another 7 to 8 minutes. Transfer the wings to a large mixing bowl.
Step 7: To make the sauce, add the butter, dried chilis, ginger, and garlic in a medium saucepan. Cook for about 2 minutes over medium-low heat until aromatic. Add in the gochujang, ketchup, vinegar, and soy sauce. Stir and cook until bubbling. Once the mixture is bubbling, stir in the honey and brown sugar. Continue to cook until the sauce bubbles and turned slightly thickened.
Step 8: Over the wings, pour the sauce and toss to coat. Add in the peanuts and toss again to combine.
Step 9: Before serving, garnish with some sesame seeds and green onion.
