Korean Fried Chicken Wings
Equipment
Ingredients
Chicken
chicken wings (raw)
1 kg
Batter & Seasoning
all-purpose flour (dry)
150 g
cornstarch (dry)
100 g
baking powder (dry)
5 g
salt (dry)
10 g
black pepper (dry)
3 g
Korean Sauce
gochujang (paste)
60 g
honey (liquid)
45 g
soy sauce (liquid)
30 ml
garlic (minced)
4 cloves
ginger (minced)
10 g
sesame oil (liquid)
15 ml
rice vinegar (liquid)
15 ml
sesame seeds (toasted)
10 g
Frying
vegetable oil (liquid)
1000 ml
Instructions
Prepare the chicken
Pat the chicken wings dry with paper towels and season with salt and pepper.
Make the batter
Mix flour, cornstarch, baking powder, salt, and pepper in a bowl until well combined.
Coat the chicken
Dredge the seasoned wings in the dry batter mixture, ensuring each piece is fully coated.
Heat the oil
Heat vegetable oil in a deep pot or wok to 175°C for the first fry.
First fry
Fry the coated wings in batches for 10-12 minutes until lightly golden and cooked through.
Rest the chicken
Remove wings and let them rest for 5 minutes on a wire rack or paper towels.
Second fry
Increase oil temperature to 190°C and fry wings again for 3-4 minutes until deep golden and extra crispy.
Prepare the Korean sauce
In a saucepan, combine gochujang, honey, soy sauce, minced garlic, minced ginger, sesame oil, and rice vinegar. Heat gently while stirring until smooth and slightly thickened.
Toss wings in sauce
Place hot fried wings in a large bowl and pour the warm sauce over them. Toss quickly to coat evenly.
Garnish and serve
Sprinkle toasted sesame seeds over the glazed wings and serve immediately while hot and crispy.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when stored.
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