Korean Fried Chicken
Recipe GLPR1ab6dcde62d3a4
Crispy fried chicken wings coated in cornflour and tossed in a sticky, spicy-sweet gochujang glaze with garlic and ginger. Topped with sesame seeds and spring onions for a classic Korean-style dish that's golden, crunchy, and bursting with umami flavor.
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Ingredients
500g chicken wings
Salt and black pepper to taste
1 large chunk fresh ginger, finely grated (about 3 tbsp)
50g cornflour
500 ml Vegetable oil for frying (about 500ml)
6 tbsp dark brown sugar
2 tbsp gochujang (Korean red chilli paste)
2 tbsp soy sauce
2 large garlic cloves, minced
1 small piece fresh ginger, grated (about 1 tbsp)
2 tsp sesame oil
Sesame seeds for serving
Sliced spring onions for serving
Directions
Prepare the sauce by combining the dark brown sugar, gochujang, soy sauce, minced garlic, grated ginger, and sesame oil in a saucepan over medium heat. Stir constantly and simmer until the mixture becomes thick and syrupy, about 3–4 minutes. Remove from heat and set aside to cool slightly.
Pat the chicken wings dry with paper towels. Season them generously with salt, black pepper, and the finely grated ginger, coating all sides evenly.
Place the cornflour in a large bowl and add the seasoned chicken wings. Toss until every piece is completely and evenly coated with the cornflour.
Heat the vegetable oil in a large frying pan or wok over medium-high heat until it reaches approximately 165°F (about 2cm deep). Carefully add the cornflour-coated chicken wings in batches, avoiding overcrowding. Fry for 8–10 minutes, stirring and turning halfway through, until the coating is golden brown and crispy.
Using a slotted spoon, remove the fried chicken wings from the oil and transfer to paper towels to drain. Let cool for about 2 minutes. Gently reheat the gochujang sauce over low heat, then add the crispy chicken wings and toss until fully coated.
Transfer the glazed chicken wings to a serving bowl. Top with sesame seeds and sliced spring onions. Serve immediately while still warm and crispy.
