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Korean Fried Chicken Recipe

Korean Fried Chicken

iamwinfred
Crispy, crunchy, sticky, and just spicy enough to make you reach for another piece. This Korean Fried Chicken recipe gives you wings with a thin, shatteringly crisp crust and a glossy sweet and spicy gochujang glaze. The secret is a simple double fry with a potato starch coating, the same approach used at Korean chicken shops.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4 servings
Calories 540 kcal

Equipment

  • Dutch oven or heavy 5-quart pot For frying
  • Deep fry thermometer To keep the oil at the right temperature
  • Wire cooling rack Set over a rimmed baking sheet for resting the chicken
  • Spider strainer or tongs For lifting the chicken out of the oil
  • Large mixing bowl For marinating and tossing the chicken in sauce
  • Small saucepan For simmering the glaze
  • Paper towels For drying the wings
  • Wide shallow dish For coating the chicken in starch
  • Rimmed baking sheet For resting coated and fried chicken

Ingredients
  

For the Chicken

  • 2 pounds chicken wings 907g, cut into drumettes and flats
  • 1 teaspoon kosher salt for the chicken
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon mirin or rice wine
  • 1 large egg white

For the Coating

  • 1/2 cup potato starch 60g
  • 1/2 cup cornstarch 60g
  • 1/2 teaspoon kosher salt for the coating

For Frying

  • 6 cups neutral oil such as canola or vegetable oil, for frying

For the Gochujang Sauce

  • 3 tablespoons gochujang
  • 1 teaspoon gochugaru Korean chili flakes
  • 3 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic minced
  • 2 tablespoons water

For Garnish

Instructions
 

  • If your wings are whole, use a sharp knife or kitchen shears to cut through the joints and separate each wing into a drumette and a flat. Pat every piece very dry on all sides with paper towels.
  • Transfer the dry wings to a large mixing bowl. Add 1 teaspoon kosher salt, black pepper, garlic powder, grated ginger, and mirin. Add the egg white and toss until every piece is evenly coated. Cover and refrigerate for 30 minutes.
  • In a wide, shallow dish, whisk together the potato starch, cornstarch, and remaining 1/2 teaspoon kosher salt. Toss the wings one at a time in the starch mixture, pressing firmly, then shake off excess. Rest on a wire rack for 10 minutes.
  • Add gochujang, gochugaru, honey, ketchup, soy sauce, rice vinegar, sesame oil, minced garlic, and water to a small saucepan. Whisk until smooth, then simmer over medium-low heat for 3 to 4 minutes until glossy and slightly thickened. Remove from heat and keep warm.
  • Pour neutral oil into a Dutch oven or heavy pot to a depth of 2 to 3 inches. Clip a deep fry thermometer to the side and heat over medium-high heat to 350°F. Set up a clean wire rack over a baking sheet next to the stove.
  • Carefully lower 5 to 6 wing pieces into the hot oil. Fry for 10 to 12 minutes, turning occasionally, until the coating is pale golden and the chicken is cooked through. Lift out and place on the wire rack. Repeat with remaining wings, bringing oil back to 350°F between batches.
  • Let all the fried wings rest on the rack for at least 10 minutes. During this rest, moisture from inside the chicken moves to the surface and evaporates, which sets up an extra crisp second fry.
  • Raise the oil temperature to 375°F. Fry the wings again in small batches for 3 to 4 minutes, until deep golden brown and very crunchy. Return to the wire rack to drain for 1 minute.
  • Place the hot wings in a large, clean mixing bowl. Pour the warm sauce over the top and toss quickly until every piece is glossy and evenly coated. Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onions. Serve right away.

Notes

  • Dry the chicken well: Wet skin steams instead of crisping, so pat each piece thoroughly before marinating.
  • Let the coating rest: A 10 minute rest helps the starch cling to the wings so it does not fall off in the oil.
  • Watch your oil temperature: Aim for 350°F for the first fry and 375°F for the second, and adjust the burner between batches.
  • Fry in small batches: Crowding the pot drops the temperature and leads to soggy chicken.
  • Sauce at the last second: Toss the wings in warm sauce right before serving so the crust stays crunchy.
  • Check for doneness: Wings are safe to eat at 165°F, but they taste best when they reach 175°F to 180°F.
  • Adjust the heat: Reduce the gochugaru for a milder sauce, or add a little more for extra kick.
  • Make ahead: You can fry the first round ahead of time and finish the chicken right before serving.
  • Storage: Store cooled chicken in an airtight container for up to 3 days. Freeze unsauced fried wings on a tray, then transfer to a freezer bag for up to 2 months.
  • Reheating: Warm in an air fryer at 375°F for 5 to 6 minutes, or in a 400°F oven on a wire rack for 10 to 12 minutes. Avoid the microwave.
  • Substitutions: Use all cornstarch if you do not have potato starch; the crust will be a little denser but still crisp. Boneless chicken thighs can be used; reduce first fry to 5 to 6 minutes and second fry to 2 to 3 minutes.

Nutrition

Serving: 1ServingCalories: 540kcalCarbohydrates: 34gProtein: 34gFat: 30gSodium: 950mgSugar: 12g
Keyword crispy chicken wings, double fried chicken, gochujang chicken wings, korean fried chicken, sticky chicken wings
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