Crispy Korean Fried Chicken Wings with Sweet & Sour Sauce

Ingredients

• 500 g Chicken wings, sectioned (tips removed) (Cut into drumette and flat sections; discard the tip)
• 1 tsp Salt
• 0.5 tsp Ground ginger
• 0.5 tsp Garlic powder
• 0.25 tsp Ground black pepper
• 0.5 tsp Turmeric powder
• 0.5 tsp Paprika
• 2 cloves Garlic cloves (Crushed and chopped for the sauce)
• 1 tbsp Sugar
• 1 tsp Mustard (Dijon or yellow)
• 1 tbsp Korean chili powder (gochugaru)
• 1 tbsp White rice vinegar
• 2 tbsp Light soy sauce
• 500 ml Vegetable oil (for frying) (Enough to fill a deep pan 2‑3 inches deep)
• 1 large egg white Egg white (Separated from the yolk)
• 2 tbsp Cornstarch (For coating and for sauce slurry)
• 1 tsp Sesame seeds (For garnish)

Instructions

1. Marinate the chicken

   Place the wing sections in a large mixing bowl. Add 1 tsp salt, ½ tsp ground ginger, ½ tsp garlic powder, ¼ tsp black pepper, ½ tsp turmeric, and ½ tsp paprika. Toss until evenly coated, cover, and refrigerate overnight.

   Time: PT5M

2. Prepare the sweet‑sour sauce

   Crush and finely chop 2 garlic cloves. In a small bowl combine 1 tbsp sugar, 1 tsp mustard, 1 tbsp Korean chili powder, 1 tbsp white rice vinegar, and 2 tbsp light soy sauce. Stir until the sugar begins to dissolve.

   Time: PT5M

3. Cook the sauce

   Heat 1 tbsp vegetable oil in a pan over medium heat. Add the chopped garlic and stir until fragrant (about 30 seconds). Pour in the sauce mixture, then add a slurry made from 1 tbsp cornstarch mixed with 2 tbsp cold water. Cook, stirring constantly, for about 1 minute until the sauce thickens and becomes syrupy.

   Time: PT2M

   Temperature: medium heat

4. Coat the wings

   Separate 1 egg white and lightly beat it. Add the egg white to the marinated wings, then sprinkle 2 tbsp cornstarch over them. Toss until each piece is lightly coated.

   Time: PT3M

5. First fry (low temperature)

   Heat the oil in the deep pan to 150°C (300°F). Carefully add the coated wings in a single layer. Fry for about 8 minutes, stirring occasionally for even cooking.

   Time: PT8M

   Temperature: 150°C

6. Rest the wings

   Using tongs, remove the wings and place them on a wire rack. Let them rest for 10 minutes; this allows steam to escape and prepares them for the second fry.

   Time: PT10M

7. Second fry (high temperature)

   Raise the oil temperature to 190°C (375°F). Fry the wings again for 3 minutes, or until they turn a deep golden‑brown and are ultra‑crisp.

   Time: PT3M

   Temperature: 190°C

8. Drain

   Transfer the wings to the wire rack and let them sit for 5 minutes so excess oil drips off and the crust stays crisp.

   Time: PT5M

9. Toss with sauce

   Place the hot wings back into the large mixing bowl, pour the prepared sweet‑sour sauce over them, and toss quickly to coat each piece evenly.

   Time: PT2M

10. Garnish and serve

    Sprinkle 1 tsp sesame seeds over the coated wings. Serve immediately while hot and crispy.

    Time: PT1M

Nutrition Facts

Calories

580

Protein

35 g

Carbohydrates

10 g

Fat

35 g

Fiber

0 g