Description
Best Korean Fried Chicken recipe featuring crispy double-fried wings coated in flavorful soy garlic or spicy gochujang sauce, perfect as an appetizer or main dish for dinner.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken wings - about 30 to 36 wings
- 2 cloves garlic - finely minced
- ½ teaspoon ginger - grated
- 1 tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic - minced
- ½ teaspoon ginger - grated
- 3 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 tablespoons strawberry jam - seedless variety
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon ketchup
- 6 tablespoons water
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ½ teaspoon salt
Instructions
- Marinate Wings: Season the wings with garlic, ginger, sea salt, and mirin and let them marinate for at least 1 hour to infuse flavor.
- Prepare Dry Batter: In a large bowl, mix the flour (or cornstarch or potato starch) with baking powder. Coat each marinated wing thoroughly with the dry mix to ensure complete coverage.
- Heat Oil and Fry First Time: Pour enough vegetable oil into a large pot to a depth of 1 ½ to 2 inches and heat to 345 degrees Fahrenheit. Fry the wings in batches without crowding the pot for 5 to 7 minutes. Drain them on a cooling rack and repeat with remaining wings.
- Double Fry for Crispiness: Raise the oil temperature to 375 degrees Fahrenheit and fry the wings again in batches until the exterior is crunchy and golden brown. Drain on a cooling rack.
- Prepare Sauce: Combine all ingredients of either the soy garlic sauce or gochujang sauce in a medium pot and bring to a boil over medium-high heat. Reduce for 2 to 3 minutes until slightly thickened. Adjust thickness by adding water if needed.
- Coat Wings: While the sauce is still hot, drizzle it onto the double-fried wings and toss to coat evenly. Serve immediately.
Notes
- Serve with Korean pickled radish to complete the meal.
- Choose flour, cornstarch, or potato starch for different textures and flavors as preferred.
- Double frying renders fat in the first fry and crisps the exterior in the second.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until heated through, covering with foil if sauce starts to burn.
- For a wet batter alternative, mix 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder. Coat wings first in 2 cups cornstarch then dip into wet batter before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
