Korean Fried Chicken Recipe
Discover the secret to ultra-crispy, sweet-and-spicy Korean Fried Chicken. This recipe brings street food flavor to your home kitchen with crunchy double-fried wings coated in a sticky garlic soy glaze.
Equipment
- Wok
- Mixing Bowl
- Tongs
- Deep Fryer or Heavy Pot
- Wire Rack or Strainer
Ingredients
Chicken and Seasoning
- 3.5 pounds chicken wings cleaned and halved
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon minced ginger fresh
Coating and Frying
- 0.67 cup potato starch or cornstarch
- grapeseed oil or vegetable oil for deep frying
Sauce and Toppings
- 4 cloves garlic minced
- 3 pieces dried red chili peppers optional, cut and seeded
- 0.25 cup soy sauce
- 0.5 cup rice syrup or corn syrup adds stickiness and sweetness
- 1 tablespoon white vinegar
- 1 tablespoon mustard optional
- 1 tablespoon brown sugar
- 0.33 cup peanuts optional
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Cut wing tips and halve each wing. Mix wings with salt, pepper, and ginger in a large bowl.
- Coat each wing in starch, pressing firmly to ensure it sticks. Set aside.
- In a skillet, heat 2 tbsp oil. Add garlic and chili peppers. Stir until fragrant, about 30 seconds.
- Add soy sauce, syrup, vinegar, and mustard. Let it bubble, then stir in brown sugar. Remove from heat.
- Heat 4 cups oil in a deep pan for 7–8 minutes. Fry wings in batches for 12–13 minutes, turning occasionally. Let them rest.
- Refry wings for 12–15 minutes until golden and crunchy. Fry peanuts separately for 15–30 seconds, if using.
- Reheat sauce. Toss in the chicken and peanuts. Stir to coat evenly. Garnish with sesame seeds and serve hot.
Notes
For maximum crunch, avoid saucing too early. Reheat leftovers in an air fryer to maintain texture.