Description
Crispy Sweet Spicy Korean Fried Chicken brings sizzling Seoul street flavor straight to your kitchen table. Coating each golden piece with addictive sauce creates an authentic Korean experience that sparks serious snacking excitement.
Ingredients
Scale
Main Ingredients:
- 1 kg chicken wings
- 1 cup cornstarch
- Oil for frying
Sauce Ingredients:
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
Garnish:
- Sesame seeds
- Sliced green onions
- Salt
- Pepper
Instructions
- Sprinkle 1 teaspoon salt and ½ teaspoon pepper over your chicken wings, ensuring every piece gets seasoned evenly.
- Spread 1 cup cornstarch across a shallow dish and thoroughly coat each wing, shaking off excess powder.
- Pour vegetable oil into a deep fryer or large pot, heating to exactly 350°F for optimal frying conditions.
- Carefully lower chicken wings into hot oil, working in small batches to maintain temperature stability.
- Fry wings for precisely 10 minutes, turning occasionally until they transform into a crispy, golden-brown exterior.
- Transfer freshly fried wings onto paper towels, allowing excess oil to drain completely.
- Combine ¼ cup soy sauce, ¼ cup honey, 2 tablespoons gochujang, 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil in a saucepan.
- Simmer sauce mixture over medium heat for 5 minutes, stirring constantly until it reaches a slightly thickened consistency.
- Gently tumble hot wings in the prepared sauce, ensuring each piece gets thoroughly and evenly coated.
- Sprinkle 1 tablespoon sesame seeds and scatter sliced green onions across the sauced wings for a beautiful finish.
Notes
- Pat chicken wings completely dry before coating to ensure maximum crispiness and better cornstarch adherence.
- Test oil temperature with a wooden chopstick or thermometer to guarantee perfectly crispy exterior without burning.
- Let chicken rest after first frying to help maintain crunchiness when adding sauce, preventing soggy texture.
- For gluten-free version, substitute cornstarch with potato starch and use tamari instead of traditional soy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Fried
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 448 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg