Korean Fried Chicken
User Reviews
5
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Prep Time
1 hr 5 mins
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Cook Time
15 mins
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Total Time
1 hr 20 mins
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Servings
2 servings
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Calories
676 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Korean Fried Chicken
Description
This recipe uses chicken wings marinated with mirin, garlic powder, and salt, which infuses the meat with subtle sweetness and flavor. Coated in a mix of potato starch and baking powder, the wings are fried twice: first at a moderate temperature to cook through, then at a higher temperature to crisp the exterior. This double-frying method creates a distinct crunchy texture.
The accompanying sauce is made by quickly sautéing garlic in olive oil, then combining ketchup, brown sugar, gochujang (Korean chili paste), and some water to balance the sweetness and heat. The fried wings are coated in this sauce, giving a glossy, spicy coating that enhances the chicken’s flavor.
This dish serves as a flavorful snack or entrée. Portion sizes suggest 2 servings as a main or 3-4 as an appetizer. The balance of savory, sweet, and spicy notes makes it suitable for parties or casual meals.
The notes advise scaling the sauce proportionally when increasing the amount of wings to maintain proper coating and flavor intensity.
Ingredients
For the Chicken
- 1½ chicken wings
- 1 tbsp mirin
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup potato starch
- 2 tsp baking powder
For the Sauce
- 1 tbsp olive oil
- 2 tbsp garlic minced
- ⅓ cup ketchup
- ⅓ cup brown sugar
- 4 tbsp gochujang
- 3-4 tbsp water
- cooking oil for deep frying
Instructions
- Pat dry the chicken wings with a paper towel if they are moist.
- Coat the chicken with mirin, garlic powder, and onion powder and set aside in the fridge for an hour.
- Combine the potato starch and baking powder and then coat the chicken wings in the coating.
- Prepare a lined sheet pan with a cooling rack on top.
- To a Dutch oven or large skillet, add just under 2 inches of oil and heat it to 345F/174C.
- Slowly add in a couple chicken wings at a time. Fry for around 8 minutes, flipping the chicken wings at the halfway mark. Transfer to the cooling rack and repeat until you’ve fried all of the wings.
- Increase the temperature of the oil to around 375F/195C and add the cooked chicken back in, again in batches.
- Double-fry the chicken wings for around 2 minutes or until the wings are golden.
- To make the sauce, add the olive oil and garlic to a pan on medium heat. Let the garlic cook for thirty seconds to a minute before adding the ketchup, brown sugar, gochujang, rice wine vinegar, and water. Let the sauce cook for 2 to 3 minutes, stirring throughout and add more water if you’d like for the sauce to be thinner.
- Toss the fried chicken in the sauce and serve.
Notes
- This recipe yields about 2 main servings or 3 to 4 appetizer servings.
- Double or triple the recipe as needed, increasing the sauce quantities accordingly for proper coverage.
- Marinate wings for at least one hour to enhance flavor before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 130g | 43% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 2105mg | 88% |
| Potassium | 1201mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 52g | 104% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 352mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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