Korean Fried Chicken Wings & Nuggets with Gochujang Sauce

Ingredients

• 0.75 cup Gochujang (Korean red chili paste) (Traditional Korean fermented chili paste)
• 6 tablespoon Rice syrup (Can substitute with honey or regular sugar)
• 0.33 cup Dark soy sauce (Adds depth and color)
• 6 tablespoon White distilled vinegar
• 0.33 cup Sweet soy sauce (Kecap Manis) (Thick, sweet soy sauce)
• 0.5 cup Ketchup (Provides acidity and sweetness)
• 7 clove Garlic (Minced; add after sauce is off heat)
• 3.5 teaspoon Kosher salt (Divided between wing and nugget brines)
• 1 teaspoon Granulated sugar (Divided between brines)
• 1.5 teaspoon MSG (monosodium glutamate) (Divided between brines; boosts umami)
• 2 teaspoon Fresh cracked black pepper (Divided between brines)
• 2 tablespoon Fresh ginger (Grated; about a 1‑inch knob per brine)
• 2 cup Potato starch (Creates light, crispy crust)
• 1 cup All‑purpose flour
• 1 tablespoon Garlic powder
• 1 teaspoon White pepper
• 1.5 teaspoon Baking powder (Adds lightness to the wet batter)
• 0.66 cup Cold water (Ice‑cold for batter)
• 2 lb Chicken wings (whole, flats + drumettes) (About 10‑12 wings)
• 1 lb Boneless skinless chicken thighs (Cut into bite‑size nuggets)
• 3 quart Neutral oil (vegetable, canola, or peanut) (For deep‑frying; keep temperature stable)
• 1 tablespoon Toasted sesame seeds (Garnish)
• 2 stalk Green onion (scallion) (Thinly sliced for garnish)

Instructions

1. Prepare Gochujang Sauce

   In a small saucepan combine gochujang, rice syrup, dark soy sauce, white vinegar, sweet soy sauce, and ketchup. Stir until smooth.

   Time: PT5M

2. Reduce Sauce

   Place saucepan over medium‑high heat, bring to a gentle boil, and let reduce for 2–3 minutes until slightly thickened.

   Time: PT3M

   Temperature: Medium‑high

3. Add Garlic at End

   Remove saucepan from heat. Mince 7 garlic cloves (food processor or knife) and stir into the hot sauce. Let steep 5–10 minutes, then optionally strain through a fine mesh.

   Time: PT5M

4. Dry‑Brine Chicken Wings

   In a large bowl combine 2 tsp kosher salt, ½ tsp sugar, 1 tsp MSG, 1 tsp cracked black pepper, and a 1‑in grated ginger knob. Massage the mixture into 2 lb whole chicken wings until evenly coated. Cover and refrigerate at least 30 min, preferably overnight.

   Time: PT5M

5. Dry‑Brine Chicken Nuggets

   Repeat the brine with 1½ tsp kosher salt, ½ tsp sugar, ½ tsp MSG, 1 tsp cracked black pepper, and a 1‑in grated ginger knob on the bite‑size thigh pieces. Refrigerate as above.

   Time: PT5M

6. Make Dry Dredge

   In a bowl whisk together 2 cup potato starch, 1 cup all‑purpose flour, 2½ tsp kosher salt, ½ tsp sugar, 1 tsp MSG, 1 tbsp garlic powder, and 1 tsp white pepper until uniform.

   Time: PT3M

7. Prepare Wet Batter

   Measure 1/3 cup of the dry dredge into a separate bowl, add 1½ tsp baking powder, whisk, then slowly pour in 2/3 cup ice‑cold water, whisking to a smooth dip.

   Time: PT2M

8. Bread the Chicken

   Working one piece at a time, dip a wing or nugget into the wet batter, let excess drip, then toss in the dry dredge. Press gently to ensure full coverage. Place coated pieces on a dry baking sheet.

   Time: PT10M

9. First Fry (325°F)

   Heat 3 qt oil in the 7½‑qt pot to 325°F (163°C). Fry the coated wings in batches, avoiding crowding, for 8–10 minutes until cooked through but still pale. Remove and set on a wire rack.

   Time: PT10M

   Temperature: 325°F

10. Clean Oil (Optional)

    If desired, skim out any browned bits with a skimmer or spoon, creating a whirlpool to collect debris, then discard.

    Time: PT2M

11. Second Fry (350°F)

    Raise oil temperature to 350°F (177°C). Return the first‑fried wings (or nuggets) to the pot in a single layer. Fry 2–3 minutes until golden and ultra‑crispy. Remove and drain on the wire rack.

    Time: PT3M

    Temperature: 350°F

12. Toss in Gochujang Glaze

    While still hot, place the fried chicken in a large bowl and pour over the prepared gochujang sauce. Toss until every piece is fully coated. For a glossy finish, brush additional sauce if needed.

    Time: PT2M

13. Garnish and Serve

    Transfer glazed chicken to a serving platter or bowl. Sprinkle toasted sesame seeds and thinly sliced green onion over the top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Gochujang (Korean red chili paste): Sriracha mixed with miso, Korean chili powder + soy sauce
• Instead of Rice syrup: Honey, Granulated sugar
• Instead of Dark soy sauce: Regular soy sauce (use a bit more)
• Instead of White distilled vinegar: Apple cider vinegar
• Instead of Sweet soy sauce (Kecap Manis): Regular soy sauce + brown sugar
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Kosher salt: Sea salt
• Instead of Granulated sugar: Honey (½ tsp)
• Instead of MSG (monosodium glutamate): Soy sauce (extra)
• Instead of Fresh cracked black pepper: Ground white pepper
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Potato starch: Cornstarch
• Instead of All‑purpose flour: Bread flour
• Instead of Garlic powder: Minced fresh garlic (extra)
• Instead of White pepper: Black pepper
• Instead of Baking powder: Club soda (replace water)
• Instead of Cold water: Ice water
• Instead of Chicken wings (whole, flats + drumettes): Chicken drumsticks
• Instead of Boneless skinless chicken thighs: Chicken breast cubes
• Instead of Neutral oil (vegetable, canola, or peanut): Peanut oil
• Instead of Toasted sesame seeds: Sesame oil drizzle
• Instead of Green onion (scallion): Chives

Equipment Needed

• 7½‑quart deep pot or Dutch oven
• Small saucepan
• Food processor or chef's knife
• Mixing bowls (minimum 3)
• Whisk
• Tongs
• Wire rack
• Baking sheet
• Instant‑read thermometer
• Skimmer or slotted spoon (optional)
• Gloves (optional) (optional)
• Strainer or fine mesh sieve (optional)
• Measuring cups and spoons
• Oil solidifier (e.g., Fry Away) (optional)

Critical Steps — Do Not Skip

• Dry‑brine the chicken to infuse flavor before cooking.
• Maintain precise oil temperatures for the two fry stages.
• Add minced garlic to the sauce only after removing from heat to avoid bitterness.

Chef Tips from the Video

• Use a thermometer; temperature consistency is the secret to Korean fried chicken’s crunch.
• For extra shine, finish the glazed chicken with a quick drizzle of sesame oil.
• If you don’t have potato starch, a 1:1 mix of cornstarch and rice flour works well.

Troubleshooting

Storage

Refrigerator: Sauce keeps 5‑7 days in an airtight container. Fried chicken is best eaten same day; leftovers store up to 3 days, reheated in oven to retain crispness.

Freezer: Raw brined chicken can be frozen for up to 2 months. Sauce freezes well for 2 months.

Room temperature: Do not leave fried chicken at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the gochujang glaze up to 2 days ahead; reheat gently before tossing.
• Brine the chicken overnight for deeper flavor.
• Dry the coated chicken on a rack; it can sit for up to 30 minutes before frying without losing crispness.