Korean Fried Chicken is a game-changer in the world of crispy snacks. I remember the first time I tried this dish at a local Korean restaurant; the crunch and flavor exploded in my mouth. It was unlike any fried chicken I had ever tasted. The sweet and spicy sauce paired perfectly with the light, crunchy batter.
This recipe captures that same deliciousness in your kitchen. You’ll learn to make perfectly crispy chicken wings that are heavenly after a double fry. Plus, the sweet, spicy sauce elevates every bite, making this dish hard to resist.
Jump to:
Why You’ll Love This Recipe
- Ultimate Crispiness: Double frying the chicken ensures an incredibly crispy texture that you crave.
- Flavors That Pop: The combination of Gochujang, honey, and sesame oil creates a sauce that is both sweet and spicy.
- Easy to Make: With simple ingredients and straightforward steps, you can whip this up even on a busy day.
- Perfect for Any Occasion: Whether it's game day, a party, or a family dinner, this dish shines at any gathering.
- Customizable: Adjust the spice level of the sauce to your liking, making it perfect for everyone.
Ingredients You'll Need
- Chicken Wings – 2 lb. The main ingredient that brings the dish to life.
- Kosher Salt – 1 Tbsp, divided. Enhances flavor and draws moisture out of the wings.
- Corn Starch – ¾ cup, divided. Provides a light, crispy coating for the chicken.
- Baking Powder – 1 tsp, divided. Helps the batter stay airy and crispy during frying.
- Potato Starch – ½ cup. Contributes to the crunchiness of the fried chicken.
- Cold Water – ½ cup plus 2 tablespoon as needed. Adjusts batter consistency for perfect coating.
- Vegetable Oil – about 8 cups for frying. A neutral oil that withstands high temperatures.
- Sesame Seeds – to taste. Adds a nutty flavor and makes for a beautiful garnish.
- Thinly Sliced Scallions – to taste. Provides fresh flavor and a pop of color.
- Gochujang – ½ cup. The star of the sauce delivering spice and umami.
- Honey – 3 Tbsp. Sweetens the sauce and balances the heat from the Gochujang.
- Sesame Oil – 3 Tbsp. Adds a deep, nutty profile to the sauce.
- Soy Sauce – 1 Tbsp. Contributes a savory depth to the flavor.
- Garlic – 2 cloves, grated. Infuses the sauce with aromatic goodness.
- Rice Vinegar – 1 tsp. Adds a tangy note to the sauce.
- Toasted White Sesame Seeds – 1 tsp. Enhances the texture and flavor of the sauce.
- Water – 1 tablespoon (up to 3 tablespoon or as needed to thin). Adjusts the sauce consistency.
How to Make Korean Fried Chicken
Step 1: Prepare the Chicken Wings
In a large bowl, mix together 4 tablespoons of corn starch, 2 teaspoons of kosher salt, and ½ teaspoon of baking powder. Add the 2 pounds of chicken wings to the bowl and toss them until coated. Allow the wings to sit uncovered in the fridge for 30 minutes or overnight to develop flavor and texture.
Step 2: Make the Sauce
In a small bowl, combine ½ cup of Gochujang, 3 tablespoons of honey, 3 tablespoons of sesame oil, 1 tablespoon of soy sauce, the grated garlic cloves, 1 teaspoon of rice vinegar, and 1 teaspoon of toasted white sesame seeds. Add 1 tablespoon of water to thin the sauce to your desired consistency and set it aside.
Step 3: Mix the Batter
In another large bowl, whisk ½ cup of corn starch, ½ cup of potato starch, 1 teaspoon of kosher salt, ½ teaspoon of baking powder, and ½ cup plus 2 tablespoons of cold water. If the mixture is too thick, add more water to adjust it to a smooth batter and set aside.
Step 4: Heat the Oil
In a large pot, heat approximately 8 cups of vegetable oil until it shimmers, reaching about 350°F. Be sure to use a thermometer for accuracy.
Step 5: First Fry
Whisk the batter to get it mixed well and coat half of the wings. Fry these wings for about 6 to 7 minutes, or until they turn light golden brown. Carefully transfer the wings to a wire rack to cool slightly.
Step 6: Second Fry
Fry the wings again for another 6 to 7 minutes until they are crispy and golden brown. Remove the wings from the oil and place them on a lined plate to drain excess oil.
Step 7: Toss in Sauce
In a large bowl, toss the fried wings with the sauce until they are fully coated. Ensure every wing is covered in that spicy goodness.
Step 8: Serve and Enjoy
Serve the crispy Korean Fried Chicken immediately, garnished with sesame seeds and thinly sliced scallions for an extra touch.
Pro Tips from My Kitchen
✓ Proper Coating – Ensure each wing is evenly coated in the batter before frying. This will create that signature crunch you crave.
✓ Double Frying – Don’t skip the second fry; it enhances the crispiness significantly. Each fry helps render moisture, ensuring a perfectly crunchy exterior.
✓ Control the Heat – Maintain the oil temperature while frying. If the oil cools down too much, your wings will absorb too much oil and become greasy.
✓ Adjust Spice Level – Feel free to adjust the amount of Gochujang in the sauce based on your heat preference. Adding more honey can also tone down the spice if needed.
✓ Use Fresh Ingredients – Fresh garlic and high-quality sesame oil can elevate the flavors. They make a visible difference in taste and aroma.
Serving Ideas and Variations
- Serve with a side of sticky rice to soak up the delicious sauce and complement the crunch of the chicken.
- Top your wings with crushed peanuts for added texture and a different flavor profile.
- Pair with pickled vegetables as a refreshing contrast to the spicy wings; they balance the heat nicely.
- For a twist, try adding a splash of lime juice to the sauce for a tangy kick that brightens the dish.
Frequently Asked Questions About Korean Fried Chicken
You can substitute chicken thighs or drumsticks for wings if you prefer. Just adjust the cooking time as larger pieces may need longer to cook through.
Double frying is the key to achieving the best crunch in your Korean Fried Chicken. Make sure to let the wings rest on a wire rack after the first fry to allow some of the moisture to escape.
While it is best to enjoy the wings fresh, you can prepare the sauce in advance. Cooked wings can be refrigerated and reheated in the oven to restore crispiness before serving.
If the wings turn out soggy, they may not have been fried long enough or at the correct temperature. Always ensure the oil is hot enough before frying.
Korean Fried Chicken pairs well with side dishes like kimchi, pickled radish, or a simple green salad to balance its richness.
Korean Fried Chicken Recipe
Ingredients
- 2 lb Chicken Wings
- 1 tablespoon Kosher Salt, divided
- ¾ cup Corn Starch, divided
- 1 teaspoon Baking Powder, divided
- ½ cup Potato Starch
- ½ cup Cold Water, plus 2 tablespoon as needed
- 8 cups Vegetable Oil for frying
- Sesame Seeds to taste
- Thinly Sliced Scallions to taste
For the Sauce
- ½ cup Gochujang
- 3 tablespoon Honey
- 3 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 2 cloves Garlic, grated
- 1 teaspoon Rice Vinegar
- 1 teaspoon Toasted White Sesame Seeds
- 1 tablespoon Water (up to 3 tablespoon as needed to thin)
Instructions
- In a large bowl, mix together 4 tablespoons of corn starch, 2 teaspoons of kosher salt, and ½ teaspoon of baking powder. Add the chicken wings to the bowl and toss them until coated. Allow the wings to sit uncovered in the fridge for 30 minutes or overnight to develop flavor and texture.
- In a small bowl, combine Gochujang, honey, sesame oil, soy sauce, grated garlic, rice vinegar, and toasted white sesame seeds. Add water to thin the sauce and set it aside.
- In another large bowl, whisk together corn starch, potato starch, kosher salt, baking powder, and cold water. Adjust the mixture to a smooth batter and set aside.
- In a large pot, heat vegetable oil until it shimmers, reaching about 350°F.
- Coat half of the wings in the batter and fry for about 6 to 7 minutes, until light golden brown. Transfer to a wire rack to cool slightly.
- Fry the wings again for another 6 to 7 minutes until crispy and golden brown. Remove from oil and drain excess oil on a lined plate.
- Toss the fried wings with the sauce until fully coated.
- Serve immediately, garnished with sesame seeds and thinly sliced scallions.
Notes
- For the best crunch, ensure even coating of the batter.
- Double frying is essential and maintain oil temperature while frying.
Leave a Reply