Crispy Korean Fried Chicken

Ingredients

• 1 kg Chicken wings (De‑feathered, split in half if too large)
• 2 c. à soupe Gochugaru (Korean chili powder) (Provides the typical heat of Korean chicken)
• 1 c. à café Garlic powder
• 1 c. à café Ground ginger
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 200 ml Sparkling water (Gives a light and airy coating)
• 100 g Wheat flour
• 50 g Corn flour (cornstarch) (Makes the coating extra‑crunchy)
• 1 c. à café Various herbs and spices (paprika, cumin) (To taste, see video info bar)
• 1 L Frying oil (peanut or sunflower) (Must withstand 180 °C)
• 2 c. à soupe Ginger puree (Can be homemade by grating fresh ginger)
• 2 c. à soupe Garlic puree (Can be homemade by crushing garlic)
• 1 c. à soupe Sesame oil (Typical Korean aroma)
• 1 c. à soupe Rice vinegar
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Chili sauce (gochujang or sriracha sauce) (Choose according to desired spiciness)
• 1 c. à soupe Honey (Balances the heat with sweetness)
• ½ c. à café Fine salt (Just a pinch to season the sauce)
• ¼ c. à café White pepper
• 2 branches Chopped chives (For garnish)
• 1 c. à soupe Sesame seeds (white and black) (Optional, for crunch)

Instructions

1. Chicken Marinade

   In a large bowl, combine the chicken wings with the gochugaru, garlic powder, ground ginger, salt, and pepper. Thoroughly coat each piece, cover, and refrigerate for 2 h30.

   Time: PT2H30M

2. Preparing the Coating

   In another bowl, pour the sparkling water, add the wheat flour, corn flour, herbs and spices (paprika, cumin). Whisk until a smooth batter without lumps is obtained.

   Time: PT10M

3. First Fry

   Heat the frying oil to 180 °C. Gently dip the marinated wings into the coating, fully coat them, then place them in the hot oil. Fry for 4‑5 minutes until a light golden color, without leaving them too long.

   Time: PT10M

   Temperature: 180°C

4. Rest Between Fries

   Remove the fried pieces, place them on paper towels and let rest for 5 minutes. This allows steam to escape and prepares for the second fry.

   Time: PT5M

5. Second Fry

   Raise the oil temperature to 190 °C and fry the pieces again for an additional 2‑3 minutes until a dark golden color and an ultra‑crispy texture are achieved.

   Time: PT7M

   Temperature: 190°C

6. Preparing the Sauce

   In a small bowl, combine the ginger puree, garlic puree, sesame oil, rice vinegar, light soy sauce, chili sauce, honey, salt, and pepper. Whisk well until a homogeneous sauce is obtained.

   Time: PT10M

7. Coating and Oven Cooking

   Place the double‑fried wings on a baking sheet lined with parchment paper. Generously brush each piece with the prepared sauce. Bake at 180 °C for 15 minutes so the sauce caramelizes slightly.

   Time: PT15M

   Temperature: 180°C

8. Finishing and Serving

   Remove the chicken from the oven, sprinkle with chopped chives and sesame seeds (white and black). Serve immediately, plain or with a side of sautéed vegetables.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken wings: Chicken drumsticks, Boneless thigh pieces
• Instead of Gochugaru (Korean chili powder): Hot paprika, Cayenne pepper
• Instead of Garlic powder: Fresh grated garlic
• Instead of Ground ginger: Fresh grated ginger
• Instead of Sparkling water: Carbonated water
• Instead of Wheat flour: All‑purpose flour
• Instead of Corn flour (cornstarch): Potato starch
• Instead of Frying oil (peanut or sunflower): Canola oil
• Instead of Ginger puree: Fresh grated ginger
• Instead of Garlic puree: Fresh pressed garlic
• Instead of Sesame oil: Walnut oil
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Light soy sauce: Tamari
• Instead of Chili sauce (gochujang or sriracha sauce): Sriracha, Korean chili sauce
• Instead of Honey: Maple syrup
• Instead of Chopped chives: Green onions

Equipment Needed

• Large bowl
• Whisk or wooden spoon
• Deep pan or fryer
• Cooking thermometer
• Kitchen tongs
• Baking sheet and parchment paper
• Oven
• Chef's knife
• Cutting board
• Fine grater (optional)
• Measuring spoons
• Small bowl for the sauce

Critical Steps — Do Not Skip

• Marinate the chicken for at least 2 h30 in the fridge.
• Double fry: first cooking at 180 °C, second at 190 °C.
• Coat with sauce then bake to caramelize.

Chef Tips from the Video

• Sparkling water in the batter creates air bubbles that make the coating ultra‑light.
• The double fry gives the perfect contrast between a crunchy exterior and a juicy interior.
• For a more authentic flavor, use gochujang (Korean chili paste) in the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days. Reheat in the oven at 180 °C to regain crispness.

Freezer: Can be frozen up to 1 month. Thaw in the refrigerator then reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours for food safety reasons.

Make-Ahead Tips

• Marinate the chicken the day before for an even more pronounced flavor.
• Prepare the coating and sauce 1‑2 hours ahead and keep them refrigerated.
• The wings can be pre‑fried and frozen, then reheated in the oven before adding the sauce.