Korean Fried Chicken
Recipe GLPR6fdb4623974ea5
Crispy double-fried chicken wings coated in a bold gochujang glaze infused with garlic, ginger, and sesame. The combination of soy sauce, Korean chile paste, and a touch of honey creates a savory-spicy coating that caramelizes beautifully during frying.
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Ingredients
Canola oil, for frying
5 cloves garlic, minced
1 (1½-inch) piece fresh ginger, peeled and minced
3 tablespoons soy sauce
3 tablespoons gochujang (Korean chile paste)
1½ tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon honey
⅔ cup all-purpose flour
1 tablespoon cornstarch
16 chicken wings (about 1¾ lbs.)
Directions
Pat chicken wings dry with paper towels and set aside.
In a small bowl, whisk together flour and cornstarch. Toss chicken wings in this mixture until evenly coated, shaking off any excess.
Heat 2 inches of canola oil in a heavy-bottomed pot or deep skillet to 350°F. Working in batches to avoid crowding, carefully add wings and fry for 8–10 minutes until they are light golden and cooked through (internal temperature 165°F). Transfer to a paper-towel-lined plate.
In a small saucepan over medium heat, combine minced garlic and minced ginger. Cook for about 1 minute until fragrant, stirring constantly.
Add soy sauce, gochujang, rice vinegar, sesame oil, and honey to the garlic-ginger mixture. Stir well and simmer for 2–3 minutes until slightly thickened and glossy. Remove from heat.
Return canola oil temperature to 350°F. Working in batches again, fry the partially cooked wings for a second time, 4–5 minutes per batch, until deeply golden and crispy. This double-fry technique ensures maximum crispiness. Drain on paper towels.
Place finished wings in a large bowl and pour the warm gochujang glaze over them. Toss quickly and thoroughly to coat all pieces evenly.
Serve immediately while still hot and crispy.
