Korean Fried Chicken is known as the new "KFC." There is something addicting about these crispy wings slathered in a delicious sweet sauce. This dish goes so well with an ice cold beer, that Koreans have coined the phrase "Chi-Maek" or Chi-cken and Maek-ju (beer)! The key to a Korean Fried Chicken recipe is a crispy skin from double frying, and a sweet sauce. These chicken wings are quick and easy to prepare!
This recipe is done with two sauces, one is a soy-garlic sauce, and the other is a spicy version "Gochujang sauce". As demonstrated in the video, each sauce recipe is portioned for 10 wings. Try both sauces, they are delicious!!
⏲ <1 Hr
🇰🇷 Some ingredients may need to be bought at a Korean grocery or online
👨👩👧👦 Serves 4 people
👍🏻 Very easy and great for beginners!
What you need:
20 wings (10 wings per sauce)
Cooking oil (Canola, Vegetable, Peanut are good oil choices)
salt and pepper
1 cup of potato starch (or corn starch)
2 tablespoons soy sauce
2 tablespoons Rice Wine (Mirin)
1 tablespoon minced garlic
1/2 inch of grated ginger
2 tablespoons brown sugar
1 tablespoon Korean corn syrup (Mulyeot)- Optional, it adds a stickiness and shine to the sauce
1 tablespoon sesame seeds
1 teaspoon sesame oil
Gochujang Sauce (same recipe as the Soy-Garlic, but add:)
1 tablespoon Red Pepper Flakes
1 tablespoon Red Pepper Paste
Prepare the wings:
Place 20 wings in a large bowl and sprinkle salt and fresh ground pepper. Mix chicken. Add potato starch to the bowl and mix well to coat the wings evenly with the starch.
Heat oil to temp of 320 degrees. Add 10 wings to the oil and cook for 10 minutes. Remove from the heat and set aside on a paper towel. Then add the 2nd batch of 10 wings to the oil and cook for 10 minutes. Remove from heat and set aside on a paper towel.
TIP: It is best to fry in either an electric fryer (I use T-fal FR 8000 electric fryer for this!) or a dutch oven.
Increase the temperature of the oil to 350 degrees. Add the first batch of chicken to the oil and fry for 3 minutes. Then do the same for the 2nd batch.
TIP: do not try to fry all of your chicken at once. If you overcrowd your fryer or pot, you will decrease the temperature of your oil and this leads to soggy wings. Fry in batches.
Prepare the sauce:
In 2 separate bowls, add the ingredients and mix. Remember, the sauces are identical except the gochujang sauce has red pepper flakes and red pepper paste. If you plan on making only one of the sauces, double the sauce recipe to accommodate double the number of wings.
Heat the soy-garlic sauce in a pan on low heat. Add 10 of the finished wings to the soy-garlic sauce. Coat the wings with the sauce. You will see the sauce start to bubble and thicken. You're done once the sauce is mostly coating the wings.
Heat the gochujang sauce in a pan on low heat. Add the 2nd batch of 10 wings to the sauce. Coat the wings with the sauce. You will see the sauce start to bubble and thicken. You're done once the sauce is mostly coating the wings.
Serve the wings with an ice cold beer (optional of course!) and a side of cubed Pickled Radish. These are so addicting, you may want to make sure your gym membership is in good standing before you try them!
And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!