Description

This Best Korean Fried Chicken recipe features crispy double-fried chicken wings coated in your choice of sweet and tangy soy garlic sauce or sweet and spicy gochujang sauce. Marinated with garlic, ginger, and mirin, then fried to golden perfection using a signature double-fry technique for ultimate crunch and flavor.

Ingredients

Scale

Main Ingredients

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 Tablespoon toasted sesame oil

Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy

¼ cup gochujang
¼ cup sugar
3 Tablespoons strawberry jam - seedless variety
2 ½ Tablespoons soy sauce
1 ½ Tablespoons rice wine vinegar
1 Tablespoon honey
1 Tablespoon ketchup
6 Tablespoons water
2 cloves garlic - minced
½ teaspoon ginger - grated
½ teaspoon salt

Wet Batter (Optional)

2.5 cups water
1.25 cups cornstarch
1.25 cups flour
1 teaspoon baking powder
2 cups cornstarch - for coating wings before wet batter

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Instructions

Season Wings: In a large bowl, combine chicken wings with minced garlic, grated ginger, sea salt, and mirin. Toss well to coat and let marinate for at least 1 hour to infuse flavors.
Prepare Dry Batter: In another large bowl, mix together flour (or cornstarch or potato starch) and baking powder. Thoroughly coat each wing with the dry batter, making sure every surface is covered.
Heat Oil and Fry First Batch: Pour vegetable oil into a large pot to a depth of 1 ½ to 2 inches and heat to 345 degrees F. Fry wings in batches without crowding for 5 to 7 minutes until cooked through. Remove and drain wings on a cooling rack.
Double Fry for Crispiness: Increase oil temperature to 375 degrees F. Return wings to the hot oil in batches and fry again until the exterior is golden brown and crisp. Drain on a cooling rack.
Make Sauces: For Soy Garlic Sauce or Gochujang Sauce, combine all respective sauce ingredients in a medium pot. Bring to a boil over medium-high heat, then reduce and simmer 2 to 3 minutes until slightly thickened. Test consistency when cooled and add water a teaspoon at a time if too thick.
Coat and Serve: While hot, drizzle desired sauce over the fried wings and toss to coat evenly. Serve immediately with optional Korean pickled radish on the side.
Optional Wet Batter Method: Mix water, cornstarch, flour, and baking powder for wet batter. Coat wings first in cornstarch, then dip into wet batter before frying. Proceed with frying steps above.

Notes

Serving with Korean pickled radish complements and balances the rich flavors.
Flour, cornstarch, and potato starch create different textures; choose based on preference.
Double frying removes excess fat and creates the crisp, crunchy exterior unique to Korean fried chicken.
Store leftover wings in an airtight container in the refrigerator up to 3 days.
Reheat leftovers in the oven at 350 degrees F until warmed through; cover with foil to prevent sauce burning.
For wet batter, ensure to coat wings with cornstarch before dipping into the wet batter to achieve best texture.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 80 mg