Korean Fried Chicken

Posted: July 22

Time: 1 hour

Yield: 4 servings

recipe image

Korean Fried Chicken practically bursts with flavor! Its juicy chicken is coated in Asian spices and slathered in a tangy, sweet, and sour sauce that will leave lips smacking and fingers licked. With just a hint of spicy heat, Korean Fried Chicken will have you coming back for seconds! In fact, be warned, though—this chicken is so delicious, you may want it for dinner every day.


For the wings: • 4-6 cups vegetable oil • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon baking powder • 1/2 teaspoon garlic powder • 2 pounds chicken wings • 1 tablespoon ginger, freshly grated • 1/2 cup cornstarch For the sauce: • 3 tablespoons butter • 5 small dried red chilis, sliced • 1 tablespoon ginger, freshly minced • 3 cloves garlic, minced • 1/4 cup red chili paste • 2 tablespoons ketchup • 1 tablespoon rice vinegar • 1 tablespoon low-sodium soy sauce • 1/4 cup honey • 2 tablespoons packed brown sugar For garnish: • 1/2 cup cocktail peanuts • 1 tablespoon sesame seeds • 1 green onion, sliced


Step 1

In a deep pot over medium-high heat on the stove-top, heat 4 to 6 cups of vegetable oil to 275 degrees F.

Step 2

Line a large plate or baking sheet with paper towels.

Step 3

In a small bowl, combine the salt, pepper, baking powder, and garlic powder.

Step 4

Pat the wings dry with paper towels.

Step 5

Rub the wings with the grated ginger and salt mixture.

Step 6

In a large bowl, toss the wings with the cornstarch, coating thoroughly.

Step 7

Carefully add the wings to the oil, laying them in the oil away from you to avoid splashing, and fry, occasionally flipping with tongs, until the skin is just lightly crisped and golden, about 15-18 minutes.

Step 8

Remove the wings from the oil and set them aside on the paper towel-lined plate or baking sheet. Let them rest briefly.

Step 9

Heat the frying oil to 400 degrees F.

Step 10

Return the wings to the pot, and fry them again until they are deeply golden and the skin is crisp and crunchy, about 7-8 minutes.

Step 11

Remove the wings from the oil and transfer them onto the paper towel-lined plate or tray to drain.

Step 12

Place the wings in a large mixing bowl.

Step 13

In a medium saucepan over medium-low heat, add the butter, dried chilis, ginger, and garlic and cook until fragrant, for 2 minutes.

Step 14

Stir in the red chili paste, ketchup, vinegar, and soy sauce, and cook until bubbling.

Step 15

Stir in the honey and brown sugar and continue cooking until bubbling and slightly thickened.

Step 16

Pour the sauce over the wings and toss until evenly coated.

Step 17

Add in the peanuts and toss to combine.

Step 18

Garnish with sesame seeds and green onion.

Step 19

Serve hot!

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