Description
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. Using a dry or wet batter and a unique double frying technique ensures a crunchy exterior and juicy interior, perfect as an appetizer or main course.
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
Wet Batter (Optional)
- 2.5 cups water
- 1.25 cups cornstarch
- 1.25 cups flour
- 1 teaspoon baking powder
- 2 cups cornstarch - for coating wings before dipping in wet batter
Instructions
- Marinate the Wings: Season the wings with finely minced garlic, grated ginger, sea salt, and mirin. Let them marinate for at least 1 hour to absorb the flavors.
- Prepare the Batter: In a large bowl, mix together the dry batter ingredients—flour (or your choice of cornstarch or potato starch) and baking powder. For wet batter option, mix water, cornstarch, flour, and baking powder separately.
- Coat the Wings: Thoroughly coat each wing with the dry batter, ensuring complete coverage. If using wet batter, first coat the wings with cornstarch, then dip them into the wet batter immediately before frying.
- First Frying: Heat vegetable oil in a large pot to 345 degrees F, with 1½ to 2 inches depth. Fry the wings in batches without crowding for 5 to 7 minutes. Remove wings and let them drain on a cooling rack.
- Second Frying: Increase oil temperature to 375 degrees F. Fry the wings again in batches until they are crunchy and golden brown on the outside. Drain on a cooling rack.
- Prepare the Sauce: In a medium pot over medium-high heat, combine all ingredients for either Soy Garlic Sauce or Gochujang Sauce. Bring to a boil then reduce for 2 to 3 minutes until thickened to your preference. Adjust consistency by adding water if too thick, then allow to cool slightly.
- Coat the Wings: While still hot, drizzle the prepared sauce over the wings and toss gently to coat evenly. Serve immediately.
- Serving Suggestion: Serve with Korean pickled radish on the side to complement the dish.
Notes
- Double frying renders fat from the chicken skin and crisps the exterior perfectly.
- Choose between flour, cornstarch, or potato starch for varying texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven at 350 degrees F until warmed through, covering with foil if the sauce starts to burn.
- Wet batter option creates a thicker coating; coat wings with cornstarch before dipping in wet batter for best results.
- Serve with Korean pickled radish for an authentic meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
