Korean Fried Chicken

Prep Time: 25 minutes (plus optional marinating time)

Cook Time: 25–30 minutes

Total Time: 50–60 minutes

Servings: 4 as a main, 6–8 as an appetizer

Ingredients:

Chicken wings or drumettes – 1 kg

Salt – 1 teaspoon

Black pepper – 1/2 teaspoon

Garlic, minced – 5 cloves (divided)

Fresh ginger, grated – 2 teaspoons (divided)

Rice wine – 2 tablespoons

Potato starch or corn starch – 1 cup

All-purpose flour – 1/2 cup

Baking powder – 1 teaspoon

Cold water – about 1/3 cup

Neutral oil – for deep frying

Gochujang – 3 tablespoons

Ketchup – 2 tablespoons

Soy sauce – 2 tablespoons

Brown sugar – 3 tablespoons

Honey – 2 tablespoons

Rice vinegar – 1 tablespoon

Water – 2–3 tablespoons

Toasted sesame oil – 1 teaspoon

Toasted sesame seeds – 1–2 tablespoons

Green onions, sliced – 2 stalks

Instructions:

Season chicken with salt, pepper, garlic, ginger, and rice wine. Marinate 20–30 minutes.

Mix starch, flour, and baking powder, then add cold water to make a loose coating batter.

Coat chicken evenly in the batter and rest briefly on a rack.

First-fry in 160–170°C (320–338°F) oil for 6–8 minutes until light golden. Drain on a rack.

Second-fry in 185–190°C (365–374°F) oil for 3–5 minutes until deep golden and very crisp. Drain again.

Simmer gochujang, ketchup, soy, sugar, honey, vinegar, garlic, ginger, water, and sesame oil into a glossy sauce. Toss hot chicken in sauce, then garnish with sesame seeds and green onions.

Nutrition (Calories)Approx. 450–500 calories per serving as a main; best enjoyed occasionally as an indulgent treat; values are estimates and will vary with portion size and frying oil absorption.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 4

Course: Main Course

Calories: 450

Notes

Pro Tip:
Double-frying at two different temperatures gives you extra-juicy chicken with a thin, extraordinarily crisp crust that stays crunchy even after coating in sauce.