PREP TIME: 15 mins | TOTAL TIME: 1 hr | YIELDS: 4 Servings
Addicting and insanely delicious Korean Fried Chicken. With a crunchy exterior and thick sweet-and-spicy sauce, you sure will get hook in one bite!
INGREDIENTS
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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 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
To make the wings:
Step 1: Heat 4 to 6 cups vegetable oil in a deep pot over medium-high heat to 275 degrees.
Step 2: With 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: Using paper towels, pat dries the wings, then rub with grated ginger and season with the salt mixture.
Step 5: Toss wings with cornstarch in a large bowl, squeezing to compress the coating onto the wings.
Step 6: Add the wings to the hot oil and fry for about 15 to 18 minutes, flipping occasionally using tongs until the skin is just lightly crisped and golden. Transfer the wings to the prepared plate and let them rest for a few minutes.
Step 7: To 400 degrees, heat the frying oil and add back the wings to the pot. Fry for another 7 to 8 minutes until the wings are deeply golden and the skin is crisp and crunchy. Transfer the wings to a large mixing bowl and set aside while making the sauce.
To make the sauce:
Step 1: Add the butter, dried chilis, ginger, and garlic in a medium saucepan over medium-low heat and cook for about 2 minutes until aromatic.
Step 2: Add in the gochujang, ketchup, vinegar, and soy sauce. Stir and continue to cook until bubbling before stirring in the honey and brown sugar. Cook further until the sauce is bubbling and thickened a bit.
Step 3: Over the wings, pour the sauce and toss to coat well. Add in the peanuts and toss.
Step 4: Before serving, garnish with sesame seeds and green onions. Enjoy!
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 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
To make the wings:
Step 1: Heat 4 to 6 cups vegetable oil in a deep pot over medium-high heat to 275 degrees.
Step 2: With 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: Using paper towels, pat dries the wings, then rub with grated ginger and season with the salt mixture.
Step 5: Toss wings with cornstarch in a large bowl, squeezing to compress the coating onto the wings.
Step 6: Add the wings to the hot oil and fry for about 15 to 18 minutes, flipping occasionally using tongs until the skin is just lightly crisped and golden. Transfer the wings to the prepared plate and let them rest for a few minutes.
Step 7: To 400 degrees, heat the frying oil and add back the wings to the pot. Fry for another 7 to 8 minutes until the wings are deeply golden and the skin is crisp and crunchy. Transfer the wings to a large mixing bowl and set aside while making the sauce.
To make the sauce:
Step 1: Add the butter, dried chilis, ginger, and garlic in a medium saucepan over medium-low heat and cook for about 2 minutes until aromatic.
Step 2: Add in the gochujang, ketchup, vinegar, and soy sauce. Stir and continue to cook until bubbling before stirring in the honey and brown sugar. Cook further until the sauce is bubbling and thickened a bit.
Step 3: Over the wings, pour the sauce and toss to coat well. Add in the peanuts and toss.
Step 4: Before serving, garnish with sesame seeds and green onions. Enjoy!
