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.
Ingredients
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, slicedDirections
In a deep pot over medium-high heat on the stove-top, heat 4 to 6 cups of vegetable oil to 275 degrees F.
Line a large plate or baking sheet with paper towels.
In a small bowl, combine the salt, pepper, baking powder, and garlic powder.
Pat the wings dry with paper towels.
Rub the wings with the grated ginger and salt mixture.
In a large bowl, toss the wings with the cornstarch, coating thoroughly.
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.
Remove the wings from the oil and set them aside on the paper towel-lined plate or baking sheet. Let them rest briefly.
Heat the frying oil to 400 degrees F.
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.
Remove the wings from the oil and transfer them onto the paper towel-lined plate or tray to drain.
Place the wings in a large mixing bowl.
In a medium saucepan over medium-low heat, add the butter, dried chilis, ginger, and garlic and cook until fragrant, for 2 minutes.
Stir in the red chili paste, ketchup, vinegar, and soy sauce, and cook until bubbling.
Stir in the honey and brown sugar and continue cooking until bubbling and slightly thickened.
Pour the sauce over the wings and toss until evenly coated.
Add in the peanuts and toss to combine.
Garnish with sesame seeds and green onion.
Serve hot!
