Korean Fried Chicken
Equipment
- Large heavy pot or deep fryer
- Wire cooling rack
- Deep fry thermometer
- Large mixing bowls
- Whisk
Ingredients
- 2 lbs chicken wings separated into flats and drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- 6 cups vegetable oil for frying
For the Glaze
- 3 tbsp gochujang Korean chili paste
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
- 2 tbsp brown sugar
For Garnish
- 2 tbsp sesame seeds toasted
- 3 stalks scallions chopped
Instructions
- Pat chicken wings completely dry with paper towels and season with salt and pepper. Let sit at room temperature for 15 minutes.
- In a large bowl, whisk together flour, cornstarch, 1 tsp salt, and 1/2 tsp pepper. Gradually add cold water, whisking until smooth batter forms with no lumps.
- Heat oil in a large heavy pot or deep fryer to 325?F. Working in batches, dip chicken wings in batter, letting excess drip off, and carefully lower into oil.
- Fry for 10-12 minutes for the first fry. Remove and drain on wire rack. Increase oil temperature to 375?F.
- While oil heats, make glaze by whisking together gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and brown sugar in a large bowl until smooth.
- For second fry, return chicken to 375?F oil and fry for 3-4 minutes until deep golden brown and extra crispy. Drain briefly on paper towels.
- Immediately toss hot chicken in glaze until evenly coated. Garnish with sesame seeds and chopped scallions. Serve immediately.
Notes
Storage tip: Best served immediately for maximum crispiness. Leftovers can be stored in refrigerator for up to 3 days and reheated in 375?F oven for 8-10 minutes. Oil temperature is crucial - use a thermometer for best results.
Nutrition
Calories: 485kcalCarbohydrates: 22gProtein: 28gFat: 32gSodium: 890mgFiber: 1gSugar: 12g