Description
This recipe for Best Korean Fried Chicken features crispy double-fried wings coated in either a sweet and tangy soy garlic sauce or a sweet and spicy gochujang sauce. The chicken is marinated with garlic, ginger, and mirin, then coated in a dry or optional wet batter before being double fried for a perfectly crispy exterior and juicy interior. Serve with Korean pickled radish to complete this authentic Korean favorite.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken wings - about 30 to 36 wings
- 2 cloves garlic - finely minced
- ½ teaspoon ginger - grated
- 1 tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic - minced
- ½ teaspoon ginger - grated
- 3 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 tablespoons strawberry jam - seedless variety
- 2½ tablespoons soy sauce
- 1½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon ketchup
- 6 tablespoons water
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ½ teaspoon salt
Optional Wet Batter
- 2.5 cups water
- 1.25 cups cornstarch
- 1.25 cups flour
- 1 teaspoon baking powder
- 2 cups cornstarch - for coating before wet batter
Instructions
- Marinate the Chicken: Season the chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. Let the wings marinate for at least 1 hour to allow the flavors to penetrate.
- Prepare the Dry Batter: In a large bowl, mix together 2 cups of your choice of flour, cornstarch, or potato starch with 1 teaspoon baking powder. Thoroughly coat each marinated wing with this dry mixture, ensuring every surface is covered completely.
- Heat the Oil and First Fry: Pour enough vegetable oil into a large pot to a depth of 1½ to 2 inches. Heat the oil to 345 degrees Fahrenheit. Fry the wings in batches, avoiding crowding, for 5 to 7 minutes until cooked through but not fully crispy. Drain on a cooling rack and repeat with the remaining wings.
- Double Fry for Extra Crispiness: Increase the oil temperature to 375 degrees Fahrenheit. Fry the wings again in batches until they are golden brown and the exterior becomes crunchy. Drain on a cooling rack to remove excess oil.
- Prepare the Sauce: For soy garlic or gochujang sauce, add all sauce ingredients into a medium pot. Bring to a boil over medium-high heat, then reduce and simmer for 2 to 3 minutes until the sauce thickens to your desired consistency. Test by drizzling a small amount on a plate and letting it cool.
- Toss Wings with Sauce: If the sauce is too thick, add water a teaspoon at a time to thin it. While the sauce is still hot, drizzle over the fried wings and toss to coat evenly. Alternatively, serve the wings plain for a crispy un-sauced option.
- Serve: Serve the Korean fried chicken immediately with optional Korean pickled radish on the side for an authentic taste experience.
Notes
- Serve with Korean pickled radish for a traditional accompaniment that balances the richness of the fried chicken.
- Choosing between flour, cornstarch, or potato starch in the batter will affect texture and flavor; experiment to find your favorite.
- Double frying renders out chicken skin fat at lower temperature and crisps the exterior at higher temperature, creating the signature texture of Korean fried chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
- Reheat in the oven at 350 degrees Fahrenheit until warmed through; cover with foil if sauce begins to burn.
- For an optional wet batter, mix water, cornstarch, flour, and baking powder; coat wings with cornstarch before dipping in batter and proceed with frying as above.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
