Nutrition
Per servingIngredients
- check_circle2 lbs chicken wings, separated into flats and drumettes
- radio_button_unchecked1/2 cup all-purpose flour
- radio_button_unchecked1/2 cup cornstarch
- radio_button_unchecked1 tsp salt
- radio_button_unchecked1/2 tsp black pepper
- radio_button_unchecked4 cups neutral oil, for frying (like canola or vegetable)
- radio_button_unchecked1/4 cup gochujang (Korean chili paste)
- radio_button_unchecked3 tbsp soy sauce
- radio_button_unchecked2 tbsp honey or rice syrup
- radio_button_unchecked1 tbsp rice vinegar
- radio_button_unchecked3 cloves garlic, minced
- radio_button_unchecked1 tbsp fresh ginger, grated
- radio_button_unchecked1 tbsp sesame seeds, for garnish (optional)
- radio_button_unchecked1 scallion, thinly sliced, for garnish (optional)
Instructions
Prepare the Chicken
Pat the chicken wings completely dry with paper towels. This is crucial for a crispy skin. Season them lightly with salt and pepper.
For extra crispy skin, you can leave the wings uncovered on a rack in the refrigerator for a few hours to dry out before cooking.
Coat the Wings
In a large bowl, whisk together the all-purpose flour, cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Add the dry chicken wings to the bowl and toss thoroughly until each piece is evenly and lightly coated.
Shake off any excess flour mixture from each wing before frying to prevent the oil from becoming cloudy.
First Fry
In a large, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Carefully add half of the chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.
Using a thermometer ensures the oil is at the perfect temperature. If it's too low, the chicken will be greasy; too high, and it will burn before cooking through.
Make the Glaze
While the chicken rests, prepare the glaze. In a small saucepan over medium heat, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has slightly thickened. Remove from heat.
You can adjust the sweetness and spiciness by adding more honey or gochujang to your taste.
Second Fry for Crispiness
Increase the oil temperature to 375°F (190°C). Return the fried chicken to the hot oil in batches and fry for another 2-3 minutes until they are deep golden brown and extra crispy. Remove and drain again on the wire rack.
This double-frying method is the secret to the signature shatteringly crisp texture of Korean fried chicken.
Coat and Serve
Place the hot, double-fried chicken in a large, clean bowl. Pour the warm glaze over the chicken and toss gently until every piece is coated. Garnish with sesame seeds and sliced scallions, if desired. Serve immediately for the best texture.
Only coat the chicken right before serving to maintain maximum crispiness.
Chef's Notes & Tips
Prepare the Chicken
For extra crispy skin, you can leave the wings uncovered on a rack in the refrigerator for a few hours to dry out before cooking.
Coat the Wings
Shake off any excess flour mixture from each wing before frying to prevent the oil from becoming cloudy.
First Fry
Using a thermometer ensures the oil is at the perfect temperature. If it's too low, the chicken will be greasy; too high, and it will burn before cooking through.
Make the Glaze
You can adjust the sweetness and spiciness by adding more honey or gochujang to your taste.
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