Description

Korean Fried Chicken is known for its ultra-crispy texture and addictive flavors, making it a favorite among fried chicken lovers worldwide. This recipe features a double-fry technique that ensures a light, crispy coating and two delicious sauce options: a savory soy garlic sauce and a sweet and spicy gochujang sauce. Perfect for game nights, family dinners, or gatherings, this dish offers an unforgettable taste experience.

Ingredients

Units Scale

For the Chicken Wings:

2 pounds chicken wings, drumettes, and flats separated
3 tablespoons water
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)

For the Wet Batter:

1/4 cup Korean fry mix (store-bought or homemade)
2 tablespoons cornstarch or potato starch
1/4 cup water

Homemade Fry Mix (Optional):

1 cup all-purpose flour
1/2 cup cornstarch or potato starch
4 teaspoons salt
2 teaspoons granulated sugar
1 teaspoon baking powder
3 teaspoons onion powder (optional)
3 teaspoons garlic powder (optional)
3 teaspoons ground ginger (optional)
2 teaspoons black pepper (optional)
2 teaspoons gochugaru (fine Korean red pepper flakes, optional)

Soy Garlic Sauce:

1/2 cup soy sauce (low sodium)
1/2 cup light corn syrup
1/2 cup granulated sugar
6 garlic cloves, minced
1 teaspoon gochugaru (optional)

Sweet and Spicy Gochujang Sauce:

1/3 cup gochujang (Korean red pepper paste)
1/3 cup honey
1/4 cup granulated sugar
1/4 cup soy sauce (low sodium)
3 garlic cloves, minced
2 tablespoons ginger, minced

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Instructions

Marinate the Wings:
- In a large bowl, mix chicken wings with water, salt, sugar, onion powder, and garlic powder. Let marinate for 30 minutes at room temperature or overnight in the refrigerator.
Prepare the Wet Batter:
- In a separate bowl, whisk the fry mix, cornstarch, and water until smooth. Set aside.
Dredge the Wings:
- Dip each marinated wing in the wet batter. Then, dredge in additional fry mix, shaking off the excess.
First Fry:
- Heat oil to 335°F in a deep fryer or heavy-bottomed pot. Fry wings for 5 minutes. Remove and let rest for 5 minutes.
Second Fry:
- Increase the oil temperature to 350°F. Fry the wings again for 4–5 minutes until golden and crispy.
Make the Sauce:
- For soy garlic sauce, simmer soy sauce, corn syrup, sugar, garlic, and gochugaru until thickened (3–4 minutes).
- For gochujang sauce, simmer gochujang, honey, sugar, soy sauce, garlic, and ginger until thickened (2–3 minutes).
Toss and Serve:
- Toss the fried chicken in your chosen sauce. Serve immediately with garnishes like sesame seeds or green onions.

Category: Appetizer