Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Korean
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

Recipe GLPR1ab6dcde62d3a4

Korean

Main Course

35 min

536 cal

Servings: 10

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Gochujang is the linchpin here, and while Harris Teeter and Kroger banners carry it, not all locations stock it reliably—budget a phone call or a second stop. The 35-minute stated time assumes pre-cut chicken and skips the marinating step most recipes include; realistically, add 20 to 30 minutes if you're building flavor properly. At roughly $2 to $2.50 per serving once you factor in oil and gochujang, it's a solid value for feeding ten, and the dish reheats well in a low oven. This is a crowd-pleaser for a casual weekend meal or meal prep, but the timing and the gochujang lookup are what you're signing up for.