Korean Fried Chicken

Name: Korean Fried Chicken
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.2 kg Chicken Wing, party wings: drumettes and flats; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 1 tbsp Rice Wine, cheongju or mirin; 1 tsp Ginger, grated; 120g Potato Starch; 60g All-purpose Flour; 1 tsp Baking Powder; 1/2 tsp Salt, fine; 220ml Water, ice-cold; sparkling water preferred; 1.5 l Neutral Oil, vegetable, canola, or peanut; 3 tbsp Gochujang; 3 tbsp Ketchup; 2 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 3 tbsp Mulyeot, Korean rice/corn syrup or honey; 2 tbsp Brown Sugar; 3 cloves of Garlic, minced; 1 tsp Ginger, grated; 1 tsp Gochugaru, optional, for extra heat; 1 tsp Sesame Oil; 1 tbsp Sesame Seeds, toasted; 2 Scallions, thinly sliced

Crispy, sticky Korean fried chicken delivers an addictive contrast of crackling double-fried skin and a glossy, spicy-sweet glaze. Crunchy on the outside and juicy inside, these wings are tossed in a gochujang-based sauce brightened with rice vinegar and finished with sesame and scallions for crunch and aroma. Perfect for sharing or serving with steamed rice and pickles.

Crispy, sticky Korean fried chicken delivers an addictive contrast of crackling double-fried skin and a glossy, spicy-sweet glaze.... Show more

Traditional Korean Recipe

Health Grade

D- · Occasional

Rating

4.8

Time

1 hr

Price

1,24 €

Calories

996 kcal

high protein

kid friendly

comfort food

potluck

Method

Marinate the chicken

Pat the Chicken Wings very dry, then toss them with Salt, Pepper, Rice Wine, and grated Ginger until every piece is lightly coated. Let them sit for 15 minutes so the seasoning has time to soak in while you make the sauce.

Cook the sauce

In a small saucepan, stir together Gochujang, Ketchup, Soy Sauce, Rice Vinegar, Mulyeot, Brown Sugar, minced Garlic, the remaining ginger, and Gochugaru if you want extra heat. Set the pan over medium-low and cook, stirring often, until the sugar dissolves and the sauce turns glossy and slightly thick, about 8 minutes. Off the heat, stir in Sesame Oil so it stays fragrant.

Whisk the batter

In a large bowl, whisk together Potato Starch, All-purpose Flour, Baking Powder, the remaining Salt, and ice-cold Water until you have a smooth, pourable batter. Use the coldest water you have, sparkling if possible, and stop whisking as soon as the dry spots disappear.

Heat the oil

Pour the Neutral Oil into a deep, heavy pot so it comes about 5 cm up the sides, then heat it over medium-high to 350° F. Keep the heat steady so the oil is ready for a loud sizzle when the wings go in.

First fry

Working in batches, dip the marinated wings into the batter, let the excess drip off for a second, and lower them into the hot oil one by one. Fry for 8 minutes per batch, turning occasionally, until the coating is pale golden and set.

Drain and rest

Lift the wings out with tongs or a slotted spoon and drain them on a rack or paper-lined tray for 10 minutes. While they rest, raise the oil to 375° F for the second fry.

Second fry

Return the wings to the hotter oil and fry for 2 to 3 minutes per batch, until they turn a deep golden brown and sound crisp when tapped. Move them to a bowl or tray right away so they stay crunchy.

Toss and finish

Toss the wings with the warm sauce until every piece is shiny and well coated. Finish with toasted Sesame Seeds and thinly sliced Scallions, then serve immediately while the crust is still crackly.