Description
Best Korean Fried Chicken featuring crispy double-fried wings with your choice of sweet and tangy soy garlic sauce or sweet and spicy gochujang sauce, perfect as an appetizer or main course.
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
- 2½ Tablespoons soy sauce
- 1½ 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. Let them marinate for at least 1 hour to absorb the flavors.
- Prepare Dry Batter: In a large bowl, mix flour or starch with baking powder. Thoroughly coat each wing with the dry mix, ensuring every surface is covered.
- First Fry: Pour vegetable oil to a depth of 1½ to 2 inches in a large pot and heat to 345 degrees F. Fry the wings in batches for 5 to 7 minutes each, avoiding overcrowding. Drain on a cooling rack.
- Second Fry: Increase the oil temperature to 375 degrees F. Double fry the wings in batches until golden brown and crispy. Drain again on a cooling rack for optimal crunch.
- Sauce Preparation: For either soy garlic or gochujang sauce, combine all respective ingredients in a medium pot and bring to a boil over medium-high heat. Reduce for 2 to 3 minutes until desired consistency. Adjust thickness by adding water teaspoon by teaspoon if needed.
- Coat Wings: While hot, drizzle the prepared sauce over the fried wings and toss gently to coat. Serve immediately.
- Optional Serving: Serve the wings plain or with Korean pickled radish as a side to complete the meal.
Notes
- Double frying ensures extra crispy skin by first rendering fat at a lower temperature and then fully crisping at a higher temperature.
- Choose between flour, cornstarch, or potato starch for the dry batter depending on your preferred texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350 degrees F until warmed through; cover with foil if sauce starts to burn.
- Wet batter option: mix 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder. Coat wings with 2 cups cornstarch before dipping into wet batter and frying immediately.
- Serve with Korean pickled radish on the side for an authentic experience.
Nutrition
- Serving Size: 4 wings
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
