Description
Mastering Korean Fried Chicken means unlocking a world of crispy, golden deliciousness that’ll make your taste buds dance with joy. Grab your apron and get ready to create restaurant-quality wings that’ll become your new weekend cooking obsession.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken wings
- 1 cup all-purpose flour
- ½ cup cornstarch
Coating and Seasoning:
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 large egg
- ½ cup ice water
Sauce Ingredients:
- ¼ cup gochujang
- 2 tablespoons gochugaru
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds
- 1 teaspoon chopped green onions
Instructions
- Slice chicken wings into drumettes and wingettes or cut chicken thighs into 1-inch pieces. Use paper towels to thoroughly dry the meat.
- Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and ginger powder in a large mixing bowl.
- Whisk beaten egg with ½ cup ice water in a separate container.
- Dredge each chicken piece completely in dry mixture. Submerge in egg mixture, letting excess drip off. Coat again in dry mixture, pressing firmly.
- Allow coated chicken to rest on a wire rack for 15-20 minutes at room temperature.
- Pour vegetable oil into a deep pot, filling enough to submerge chicken. Heat to 325F, monitoring temperature carefully.
- Gently lower chicken pieces into oil, avoiding overcrowding. Fry for 6-8 minutes until light golden brown.
- Transfer chicken to wire rack using a slotted spoon. Let rest for 10 minutes.
- Raise oil temperature to 375F. Return chicken to hot oil for 2-3 minutes until deep golden and extra crispy.
- Remove chicken, draining excess oil on wire rack.
- Mix ¼ cup gochujang, 2 tablespoons gochugaru, ¼ cup honey, 2 tablespoons soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and water in a saucepan.
- Simmer sauce over medium heat, stirring continuously for 3-4 minutes.
- Optional: Create cornstarch slurry with 1 teaspoon cornstarch and cold water. Stir into sauce to thicken.
- Taste sauce and adjust seasonings as needed.
- Pour sauce over fried chicken in a large bowl. Toss until evenly coated.
- Sprinkle with sesame seeds and chopped green onions for garnish.
- Serve immediately while chicken remains hot and crispy.
Notes
- Use very cold water and egg when creating the wet batter to ensure maximum crispiness.
- Pat chicken pieces extremely dry before coating to help the breading stick perfectly and create a crunchier exterior.
- Let chicken rest between first and second frying allows the coating to set and creates an incredibly crisp texture.
- For gluten-free version, replace all-purpose flour with rice flour or a gluten-free blend to maintain the same delicate crunch.
- Prep Time: 30-35 minutes
- Cook Time: 15-20 minutes
- Category: Fried
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 503 kcal
- Sugar: 14 g
- Sodium: 740 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg