Korean Fried Chicken
Double-fried for an ultra-crackly, thin crust and tossed in a sweet, sticky, spicy gochujang glaze, this Korean-style fried chicken is a showstopper. The double-fry technique is the secret to that signature crunch.
Why You'll Love This
- Ultra-crispy, crackly crust from double frying
- Sweet, sticky, spicy gochujang glaze
- Great for game day or sharing
Ingredients
- 2 lbchicken wings, split into flats and drumettes
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1/2 teaspoongarlic powder
- 1 cuppotato starch (or cornstarch)
- 1/4 cupall-purpose flour
- 5 cupsvegetable oil, for frying
- 1/4 cupgochujang (Korean chili paste)
- 3 tablespoonshoney
- 2 tablespoonssoy sauce
- 2 tablespoonsbrown sugar
- 1 tablespoonrice vinegar
- 2 clovesgarlic, minced
- 1 teaspoongrated fresh ginger
- 1 teaspoontoasted sesame oil
- 1 tablespoontoasted sesame seeds, for garnish
- 2scallions, thinly sliced, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the chicken wings very dry with paper towels, then season with the salt, pepper, and garlic powder.
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