By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 10
163 cal · 50 min
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.
Comments
Gochujang is the catch: you'll need to stop at a Korean market or make a special trip to Harris Teeter's international aisle, since Food Lion and Walmart carry it inconsistently in the Charlotte area. The bird itself is cheap, and the rest of the pantry staples (soy sauce, rice vinegar, sesame oil, honey) are standard grocery finds, bringing the cost per wing to under $1. The stated 50 minutes glosses over brining or marinating time and the two-fry method that Korean fried chicken demands; expect 2 to 2.5 hours start to finish, with active work in bursts. This is a crowd-pleaser for a gathering but not a weeknight dinner, and the wings are best eaten same-day—they soften as they cool—though they'll reheat in a 350°F oven if you're brave.
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