Korean Fried Chicken

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on)
• 3 Tbsp Soy Sauce (low‑sodium)
• 2 Tbsp Gochujang (Korean chili paste, authentic)
• 2 Tbsp Honey (raw or light)
• 1 Tbsp Rice Vinegar (mild acidity)
• 1 tsp Sesame Oil (toasted, for flavor)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 1 cup All-Purpose Flour (sifted)
• ½ cup Cornstarch (for extra crispness)
• 1 tsp Baking Powder (helps coating puff)
• 1 tsp Salt
• ½ tsp Black Pepper
• 4 cup Vegetable Oil (for deep‑frying, neutral flavor)
• 2 Tbsp Unsalted Butter (for sauce)
• 1 Tbsp Sesame Seeds (toasted for garnish)
• 2 Green Onions (sliced, for garnish)

Instructions

1. Prepare Chicken

   Pat the chicken wings dry with paper towels and place them in a large bowl.

   Time: PT10M

2. Marinate

   In a separate bowl whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour over the chicken, toss to coat, and let marinate for 20 minutes at room temperature.

   Time: PT20M

3. Make Coating Mix

   In a clean mixing bowl combine sifted all‑purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk until evenly distributed.

   Time: PT5M

4. Heat Oil

   Fill the large pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

5. First Fry (Blanch)

   Working in batches, dredge each piece of marinated chicken in the coating mix, shaking off excess. Gently lower into the hot oil and fry for 4‑5 minutes until the coating is just set and pale golden.

   Time: PT5M

   Temperature: 350°F

6. Rest After First Fry

   Remove the chicken with tongs and place on a wire rack set over a baking sheet to drain. Let rest for 5 minutes; this helps the coating dry for the second fry.

   Time: PT5M

7. Second Fry (Crisp)

   Increase oil temperature to 375°F (190°C). Return the chicken to the oil and fry for 2‑3 minutes until deep golden‑brown and the interior reaches 165°F (74°C).

   Time: PT3M

   Temperature: 375°F

8. Make Gochujang Glaze

   While the chicken finishes, melt butter in a saucepan over medium heat. Add remaining gochujang, honey, soy sauce, and a splash of rice vinegar. Simmer, stirring, for 4‑5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

9. Toss Chicken in Glaze

   Transfer the fried chicken to a large bowl, pour the hot glaze over, and toss until each piece is evenly coated.

   Time: PT3M

10. Garnish and Serve

    Arrange the glazed chicken on a serving platter, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

1g