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

Ingredient Substitutions

• Instead of Chicken wings, sectioned (tips removed): Chicken drumettes
• Instead of Salt: Sea salt
• Instead of Ground ginger: Fresh grated ginger (use 1 tsp)
• Instead of Garlic powder: Fresh minced garlic (use 1 clove)
• Instead of Sugar: Honey (use 1 tsp)
• Instead of Mustard: Spicy mustard
• Instead of Korean chili powder (gochugaru): Korean red pepper flakes
• Instead of White rice vinegar: Apple cider vinegar (use 1 tsp)
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Vegetable oil (for frying): Canola oil, Peanut oil
• Instead of Egg white: Aquafaba (3 tbsp)
• Instead of Cornstarch: All‑purpose flour (for coating)

Equipment Needed

• Large mixing bowl
• Measuring spoons
• Knife
• Cutting board
• Deep pan or pot for frying
• Thermometer (oil) (optional)
• Tongs
• Wire rack
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Marinating the wings overnight
• Maintaining precise oil temperatures (150°C then 190°C)
• Coating the wings with egg white and cornstarch
• Achieving a syrupy consistency for the sauce

Chef Tips from the Video

• For extra flavor, add a pinch of toasted sesame oil to the sauce just before tossing.
• If you like extra heat, increase the gochugaru to 1½ tbsp or add a dash of Korean chili paste (gochujang).
• Use a metal rack over a baking sheet to keep the wings elevated while cooling; this preserves crispness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a hot oven (180°C) to regain crispness.

Freezer: Not recommended; freezing makes the coating soggy.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Marinate the wings the night before and keep them refrigerated.
• The sweet‑sour sauce can be prepared up to 24 hours ahead; store it in a sealed jar in the fridge.
• You can pre‑fry the wings, let them cool, and re‑heat in a hot oven before tossing with sauce.