Serves 4
50 min
Korean Fried Chicken
Recipe GLPRda2fe9e5c185c1
Crispy, twice-fried chicken wings coated in a savory-sweet ginger and garlic glaze. The chicken is first fried until golden, then tossed with a fragrant sauce of soy, sesame oil, rice vinegar, and honey for an authentic Korean-style dish that's crunchy on the outside and tender within.
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Ingredients
16 chicken wings
2/3 cup all-purpose flour
1 tablespoon cornstarch
Canola oil, for frying
5 cloves garlic, minced
2-inch piece fresh ginger, peeled and minced
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon honey
Directions
Pat the chicken wings dry with paper towels. In a shallow bowl, combine the flour and cornstarch, stirring well to blend.
Heat about 2 inches of canola oil in a deep heavy pot or wok to 350°F. Working in batches to avoid crowding, coat the wings in the flour mixture and carefully place them in the hot oil. Fry for 10–12 minutes until golden and crispy, turning occasionally for even cooking.
Remove the fried wings with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining wings, bringing the oil back to temperature between batches.
For the second fry, increase the oil temperature to 375°F. Return all the wings to the hot oil in batches and fry for another 2–3 minutes until the coating is extra crispy and deep golden brown. Drain again on paper towels and let cool slightly.
While the wings are cooling, mince the garlic and ginger. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey.
In a large wok or skillet, heat a small amount of canola oil over medium heat. Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant.
Pour the soy-vinegar mixture into the wok and bring to a gentle simmer. Add the fried wings and toss until each piece is evenly coated with the glaze, about 1–2 minutes. Serve immediately.
