Korean Fried Chicken

Crunchy, Spicy, and Oh-So-Satisfying

Ever had chicken wings that made you forget your worries with their crispy exterior and sweet, spicy glaze? That’s the magic of Korean Fried Chicken! Known for its crunchy coating and delectable sauce, this dish is not just another meal—it’s a flavor-packed adventure you can whip up in no time. Imagine sinking your teeth into juicy wings that leave you wanting more. Sounds good, right?

Why Make This Recipe

Why not? Here are a couple of reasons you’ll absolutely adore this recipe:

• Easy Cleanup: With just a few bowls and a frying pan, cleanup is a breeze. Less mess means more time for binge-watching your favorite show! 📺
• Family-Friendly: Who doesn’t love crispy chicken? It’s a sure-fire hit with kiddos and adults alike. Even picky eaters will forget their vegetables while reaching for another wing.

Ingredients

You don’t need fancy stuff—just these basics! Gather these to create your crispy feast:

• 2 lbs chicken wings
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• Oil for frying
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• Sesame seeds and chopped green onions for garnish

Directions

Follow these easy steps to get your wings from raw to rockstar in no time!

1. In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper.
2. Slowly add water to form a delightful batter.
3. Dip the chicken wings into the batter, letting the excess drip off.
4. Heat the oil in a deep pan or fryer to 350°F (175°C).
5. Fry the chicken wings in batches until golden and crispy, about 8-10 minutes.
6. In a separate pan, combine soy sauce, honey, gochujang, garlic, and rice vinegar. Bring to a simmer and cook until slightly thickened.
7. Toss the fried wings in the sauce until they are well coated.
8. Serve hot, garnished with sesame seeds and green onions.

How to Make Korean Fried Chicken (Overview)

There you have it! Start by whipping up that simple batter and coat your wings. While the chicken fries to perfection, knock together a quick sauce that’ll have your taste buds dancing. Pro tip: Don’t skip toasting the garlic—it adds that extra oomph you didn’t even know you needed! Finish by giving those wings a glorious toss in the sauce, and voila! Dinner is served. 🍽️

How to Serve Korean Fried Chicken

Serve up these wings with a side of pickled radishes for a color pop and extra crunch. Picture this: golden, crispy wings glistening with a sticky sauce, sprinkled with sesame seeds and topped with vibrant green onions. The aroma alone will make your mouth water. Pair them with cold beer or a fizzy soda, and you’ve got the ultimate feast!

How to Store Korean Fried Chicken

If you have leftovers (which is a big if!), store them in an airtight container in the fridge for up to 3 days. For longer storage, feel free to freeze them! To reheat, pop them in the oven to get that crispy texture back. A little time in the air fryer works wonders too—nobody wants soggy wings, right? 😅

Tips to Make Korean Fried Chicken

Here are some insider secrets to amp up your wing game:

• Double Fry: For extra crispiness, fry the wings twice for a few minutes each. Trust me—it’s worth it!
• Make it Spicier: Adjust the amount of gochujang to crank up the heat; just don’t blame me if you start sweating!
• Add Some Zing: A splash of lime juice in the sauce brightens up the flavor like magic.

Variations

Feeling adventurous? Here are some easy twists to make this dish your own:

• Lemon Garlic: Swap gochujang for some lemon juice and zest for a citrus kick.
• Vegan Style: Use cauliflower wings instead of chicken for a plant-based delight without losing all that crunch.

FAQs

1. Can I make this ahead of time?
Absolutely! You can fry the wings a day ahead and reheat them just before serving. The sauce can also be made in advance.

2. Can I substitute the cornstarch?
You can use arrowroot flour as a gluten-free alternative! It’ll still give you that crispy texture.

3. Is Korean Fried Chicken spicy?
It can be! If you want less heat, reduce the amount of gochujang or skip it altogether. You do you!

📌 Pin this recipe for your next cozy dinner night!

Korean Fried Chicken

Experience the crunchy texture and spicy glaze of these delicious Korean Fried Chicken wings, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Korean

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Wings

• 2 lbs chicken wings
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• Oil for frying

For the Sauce

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar

For Garnish

• Sesame seeds for garnish
• Chopped green onions for garnish

Method

 

Preparation

1. In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper.
2. Slowly add water to form a delightful batter.
3. Dip the chicken wings into the batter, letting the excess drip off.

Cooking

1. Heat the oil in a deep pan or fryer to 350°F (175°C).
2. Fry the chicken wings in batches until golden and crispy, about 8-10 minutes.

Sauce Preparation

1. In a separate pan, combine soy sauce, honey, gochujang, garlic, and rice vinegar.
2. Bring to a simmer and cook until slightly thickened.
3. Toss the fried wings in the sauce until they are well coated.

Serving

1. Serve hot, garnished with sesame seeds and green onions.

Notes

For extra crispiness, fry the wings twice for a few minutes each. Serve with pickled radishes and pair with cold beer or a fizzy soda for an ultimate feast.