Description
This Best Korean Fried Chicken recipe features crispy, double-fried wings coated in either a sweet and tangy soy garlic sauce or a sweet and spicy gochujang sauce. The chicken is marinated with garlic, ginger, sea salt, and mirin to infuse flavor, then coated in a dry batter and fried twice to achieve an irresistibly crunchy texture. Perfect as an appetizer or main course, serve with Korean pickled radish for an authentic experience.
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
- 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)
- 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 the Wings: Season the chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. Mix well and let them marinate for at least 1 hour to allow the flavors to infuse.
- Prepare the Dry Batter: In a large bowl, combine 2 cups of your choice of flour, cornstarch, or potato starch with 1 teaspoon baking powder. Mix thoroughly to ensure even distribution.
- Coat the Wings: Thoroughly coat each marinated wing with the dry batter mixture, making sure every part of the wing is completely covered for maximum crispiness.
- First Fry: Pour vegetable oil into a large pot to a depth of 1 ½ to 2 inches and heat it to 345 degrees Fahrenheit. Fry the wings in batches, avoiding overcrowding, for 5 to 7 minutes until partially cooked. Remove and drain on a cooling rack.
- Second Fry: Increase the oil temperature to 375 degrees Fahrenheit. Double fry the wings in batches until the exterior is golden brown and crispy. Drain again on a cooling rack to remove excess oil.
- Make the Sauces: For either sauce option, combine all respective ingredients in a medium pot and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes or until the sauce thickens to your liking. Adjust consistency by adding water, a teaspoon at a time, if necessary.
- Coat the Wings with Sauce: While the sauce is still hot, drizzle it over the freshly fried wings and toss to coat evenly. Alternatively, serve the wings plain without sauce if preferred.
- Serve: Serve immediately for the best crispiness, optionally with Korean pickled radish on the side to complement the meal.
Notes
- Double frying renders out fat from the skin during the first lower-temperature fry, and crisps up the exterior during the second higher-temperature fry.
- You can use flour, cornstarch, or potato starch for the dry batter. Each yields different texture and flavor; potato starch tends to give the crispiest result.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through. Cover with foil if the 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 this wet batter before frying immediately.
- Serve with Korean pickled radish for an authentic Korean fried chicken experience.
Nutrition
- Serving Size: 1 serving (about 4-5 wings)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
