Description
This Best Korean Fried Chicken recipe features crispy double-fried wings with your choice of sweet and tangy soy garlic sauce or sweet and spicy gochujang sauce. Marinated with garlic, ginger, and mirin, and coated in a crunchy dry or wet batter, these wings deliver authentic Korean flavors perfect for appetizers or dinner.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken wings – about 30 to 36 wings
- 2 cloves garlic – finely minced
- ½ teaspoon ginger – grated
- 1 Tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce (Sweet and Tangy)
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic – minced
- ½ teaspoon ginger – grated
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons hoisin sauce
- 1 Tablespoons toasted sesame oil
Gochujang Sauce (Sweet and Spicy)
- ¼ cup gochujang
- ¼ cup sugar
- 3 Tablespoons strawberry jam – seedless variety
- 2 ½ Tablespoon soy sauce
- 1 ½ Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon ketchup
- 6 Tablespoons water
- 2 cloves garlic – minced
- ½ teaspoon ginger – grated
- ½ teaspoon salt
Optional Wet Batter
- 2.5 cups water
- 1.25 cup cornstarch
- 1.25 cup flour
- 1 teaspoon baking powder
- 2 cups cornstarch – for coating before dipping into wet batter
Instructions
- Marinate Wings: Season the chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. Mix well and let them marinate for at least 1 hour to infuse flavors.
- Prepare Dry Batter: In a large bowl, combine the flour (or cornstarch or potato starch) and baking powder. Coat each wing thoroughly with the dry mixture ensuring an even, complete coverage on all surfaces.
- Heat Oil and Fry (First Fry): Pour vegetable oil into a large pot to a depth of 1 ½ to 2 inches and heat to 345 degrees Fahrenheit. Fry the wings in batches without overcrowding the pot for 5 to 7 minutes. Remove and let the wings drain on a cooling rack.
- Double Fry Wings: Increase the oil temperature to 375 degrees Fahrenheit. Fry the wings again in batches until they are crunchy and golden brown on the outside. Drain on a cooling rack to remove excess oil.
- Make Sauce: Combine the ingredients for either the soy garlic sauce or gochujang sauce in a medium pot. Bring to a boil over medium-high heat and reduce for 2 to 3 minutes until the sauce reaches desired thickness. Adjust consistency by adding water if needed.
- Coat Wings: While the wings are still hot, drizzle the prepared sauce over them and toss to coat evenly. Alternatively, serve the wings plain without sauce for a classic version.
Notes
- Serve with Korean pickled radish on the side to complete the meal.
- Choose between flour, cornstarch, or potato starch for different textures and flavors; potato starch typically yields the crispiest coating.
- Double frying renders out fat in the first fry at lower heat, and crisps the skin in the second fry at higher temperature, giving the iconic crunchy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through; cover with foil to prevent burning the sauce.
- For a wet batter option, mix water, cornstarch, flour, and baking powder, coat wings in cornstarch first, then dip in batter and fry immediately.
