The BEST Crispy Korean Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
578 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Korean
The BEST Crispy Korean Fried Chicken
Description
The BEST Crispy Korean Fried Chicken starts with marinating chicken wings in ginger, mirim (sweet rice wine), salt, and black pepper to infuse flavor. The wings are coated in a cornstarch and baking powder mixture to create a crisp crust when fried. The first fry at a lower temperature partially cooks the chicken and forms a thin crust, while the second fry at a higher temperature crisps the exterior thoroughly without drying out the meat.
The accompanying sauce blends diced onion, garlic, mirim, gochujang (Korean chili paste), soy sauce, ketchup, sugar, apricot preserves, rice vinegar, and corn syrup. Cooked until thickened, this sauce adds a balanced combination of sweet, savory, tangy, and spicy notes that cling well to the crispy wings, enhancing their flavor and texture.
Serve the wings fresh and hot to enjoy the contrast between the crunchy skin and juicy chicken inside. The recipe includes tips for gluten-free gochujang alternatives and advises frying in small batches to maintain oil temperature and crispness. Leftover wings reheat best in the oven to preserve texture.
Ingredients
For chicken
- 2 1/2 lb (1.3 kg) chicken wings party size
- 1 tbsp sweet rice wine mirim
- 1/2 tsp ginger pureed
- salt to taste
- black pepper to taste
- 2/3 cup (160 ml) cornstarch
- 1/2 tsp baking powder
- neutral cooking oil for deep-frying, generic cooking oil
- 1 tbsp sesame seeds or finely chopped nuts, toasted
Korean fried chicken sauce
- 1/4 onion diced, large
- 2 cloves garlic
- 2 tbsp sweet rice wine mirim
- 1 tsp ginger pureed
- 3 tbsp gochujang see note for a gluten-free gochujang, Korean chili paste
- 2 tbsp soy sauce low sodium if possible
- 3 tbsp ketchup
- 3 tbsp sugar
- 2 tbsp apricot preserve or strawberry jam
- 2 tsp rice vinegar or white vinegar
- 2 tbsp corn syrup
Instructions
For the chicken seasoning
- Combine chicken wings, pureed ginger, rice wine, salt and pepper in a large mixing bowl; toss well together and set aside for 10 minutes.
For the sauce
- Put diced onion, garlic, and rice wine in a mini blender and process until smooth.
- In a small saucepan, combine all the sauce ingredients and pour in the onion garlic puree; mix well. Bring the sauce to boil over medium heat until it bubbles up and thickens slightly, about 2-3 minutes. Stir occasionally. Remove from heat and set aside to cool. The sauce will thicken as it cools.
For the deep-frying
- Mix cornstarch and baking powder in a large plastic bag. Add the chicken wings and shake them well to coat. Shake off extra coating from the chicken wings.
- For the first fry: Heat oil in a wok or skillet over medium-low heat, to reach about 330˚F. Drop the chicken wings, shaking off the extra cornstarch coating, into the oil, and deep-fry for 3-4 minutes. The oil temperature shouldn’t be too hot and the chicken will fry slowly. If the oil bubbles vigorously, reduce the temperature.
- For the second fry: When all the batches of the first deep fry are finished, raise the heat to medium, about 350˚F. Drop the chicken again into the hot oil and deep-fry until the coating turns a deep golden brown, about 1-2 minutes. Adjust the heat if it browns too quickly. Shake off the excess oil from the chicken and place them on a wire rack to allow the remaining oil to drip off the chicken.
- Brush or coat with sauce: Using a pastry brush, apply sauce on the hot chicken wings. Alternately, you can pour the sauce over the chicken and toss them to coat. Garnish chicken wings with toasted sesame seeds or finely chopped nuts. Serve these wings with your favorite cold beverage.
Notes
- Choose gluten-free gochujang to make this recipe suitable for gluten-free diets.
- Fry the wings in small batches to prevent lowering the oil temperature and uneven cooking.
- Remove debris from the oil between batches to keep it clean and maintain crispness.
- Reheat leftovers in a preheated 400˚F oven for 10-15 minutes to restore crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 118mg | 39% |
| Sodium | 884mg | 37% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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