Korean Fried Chicken

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on; can be separated at the joint)
• 1 tbsp Fresh Ginger (peeled and grated)
• 3 cloves Garlic (minced)
• 1 tsp Kosher Salt (hefty pinch for moisture release)
• 1 tbsp Gochugaru (Korean red pepper flakes; can substitute with cayenne)
• 0.5 cup Potato Starch (for coating; creates extra crispness)
• 2 qt Vegetable Oil (high smoke point for deep frying)
• 2 tbsp Gochujang (fermented Korean chili paste)
• 1 tbsp Honey (drizzle for sweetness)
• 1 tbsp Soy Sauce (low‑sodium; can use tamari for gluten‑free)
• 1 tsp Rice Vinegar (mild acidity)
• 1 tbsp Brown Sugar (granulated)
• 0.5 tsp Sesame Oil (toasted, adds nutty aroma)
• 1 tbsp Ketchup (adds depth and slight sweetness)
• 1 tbsp Toasted Sesame Seeds (for garnish)
• 1 stalk Green Onion (thinly sliced for garnish (optional))

Instructions

1. Prepare Aromatics

   Grate the ginger and mince the garlic. Set aside.

   Time: PT5M

2. Season the Wings

   Place the chicken wings in a mixing bowl (or zip‑top bag). Add the grated ginger, minced garlic, kosher salt, and gochugaru. Lightly massage the mixture into the wings so the salt draws out surface moisture.

   Time: PT5M

3. Rest the Seasoned Wings

   Let the seasoned wings sit at room temperature for about 10 minutes. The salt will help the surface dry slightly, improving starch adhesion.

   Time: PT10M

4. Coat with Potato Starch

   Sprinkle the potato starch over the rested wings and toss until each piece is lightly coated. Shake off excess starch.

   Time: PT2M

5. Heat Oil for First Fry

   Fill the deep fryer or pot with vegetable oil and heat to 325°F (163°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 325°F

6. First Fry

   Carefully lower the coated wings into the oil. Fry for 4–5 minutes, just until the coating turns a light golden color. Remove and drain on the paper‑towel‑lined plate.

   Time: PT5M

   Temperature: 325°F

7. Raise Oil Temperature

   Increase the oil temperature to 375°F (191°C).

   Time: PT2M

   Temperature: 375°F

8. Second Fry

   Return the partially cooked wings to the hot oil. Fry for 2–3 minutes, or until the exterior is deep golden‑brown and crisp. Remove and drain again.

   Time: PT3M

   Temperature: 375°F

9. Prepare the Gochujang Honey Sauce

   While the wings are frying, combine gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, ketchup, and the remaining minced garlic in a saucepan.

   Time: PT3M

10. Cook the Sauce

    Place the saucepan over medium heat. Stir continuously until the mixture thickens and becomes glossy, about 5 minutes. Stir in toasted sesame seeds.

    Time: PT5M

11. Toss Wings in Sauce

    Transfer the crisped wings to a large bowl. Pour the hot sauce over them and toss until every wing is evenly coated.

    Time: PT2M

12. Garnish and Serve

    Arrange the glazed wings on a serving dish. Sprinkle additional toasted sesame seeds and sliced green onion, if using. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

22g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Kosher Salt: Sea salt
• Instead of Gochugaru: Cayenne pepper, Chili powder
• Instead of Potato Starch: Cornstarch
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Gochujang: Chili garlic sauce + miso paste
• Instead of Honey: Maple syrup
• Instead of Soy Sauce: Tamari
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Brown Sugar: White sugar, Honey
• Instead of Ketchup: Tomato paste diluted with water

Equipment Needed

• Mixing Bowl
• Zip‑top Bag
• Deep Fryer or Large Pot
• Candy/Deep‑Fry Thermometer
• Tongs
• Saucepan
• Whisk (optional)
• Plate Lined with Paper Towels
• Serving Dish (optional)

Critical Steps — Do Not Skip

• Resting the seasoned wings to allow surface moisture release
• First fry at 325°F to cook the meat through without over‑browning
• Second fry at 375°F for ultimate crispness
• Cooking the sauce to the right thickness
• Coating the wings evenly with potato starch before frying

Chef Tips from the Video

• Potato starch gives a lighter, crunchier crust than flour; sift it before coating.
• A brief first fry cooks the meat without hardening the crust, while the second high‑heat fry creates the signature crunch.
• For extra shine, add a tiny splash of sesame oil to the sauce right at the end of cooking.

Troubleshooting

Storage

Refrigerator: Store leftover wings in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Wings can be frozen uncooked (coated) for up to 1 month. Fry from frozen, adding an extra minute per side.

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

Make-Ahead Tips

• Season and coat the wings up to step 4; refrigerate for up to 12 hours before frying.
• Prepare the gochujang honey sauce a day ahead and store in the fridge; reheat gently before tossing.

Frequently Asked Questions