Korean fried chicken with 2 sauce options - mild and spicy! Viewers say "Better than restaurants."

Ingredients

• 1 pound Daikon Radish (cut into ½‑inch cubes)
• 1 cup Water (for pickling brine)
• 0.33 cup Granulated Sugar (for pickling brine)
• 0.33 cup White Vinegar (for pickling brine)
• 1 teaspoon Salt (just enough to bring out sweetness in pickles)
• 2 pounds Chicken Wings (separated into drumettes and flats, cleaned and patted dry)
• 1 teaspoon Fresh Ginger (grated)
• to taste Black Pepper (freshly ground)
• 1.5 teaspoons Table Salt (if using fine table salt; adjust if using coarse sea salt)
• 3 tablespoons Soy Sauce (divided: 1 tbsp for spicy sauce, 2 tbsp for soy‑garlic sauce)
• 4 tablespoons Rice Wine (Mirin) (divided: 2 tbsp each sauce)
• 4 tablespoons Granulated Sugar (divided: 2 tbsp each sauce)
• 4 tablespoons Honey (divided: 2 tbsp each sauce)
• 1.5 tablespoons Gochujang (Korean Chili Paste) (for spicy sauce)
• 1 teaspoon Sriracha (or any hot sauce; adds heat to spicy sauce)
• 0.5 teaspoon Dijon Mustard (optional, adds depth to spicy sauce)
• 8 tablespoons Water (4 tbsp each sauce to thin)
• 1 teaspoon Rice Vinegar (for soy‑garlic sauce)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Oyster Sauce (optional, adds umami to soy‑garlic sauce)
• 0.5 cup Frying Mix (Korean style) (can substitute with all‑purpose flour mixed with a pinch of baking powder and salt)
• 0.25 cup Potato Starch (combined with frying mix for extra crispness)
• 0.25 cup Cold Water (to form wet batter)
• 4 cups Vegetable Oil (for deep frying; use a high smoke‑point oil)

Instructions

1. Prepare Pickled Radish

   Cut the daikon radish into ½‑inch cubes. In a bowl combine 1 cup water, 1/3 cup granulated sugar, 1/3 cup white vinegar and a pinch of salt; stir until dissolved. Pour the brine over the radish cubes and let sit while you prepare the chicken.

   Time: PT5M

2. Season the Chicken

   Place the cleaned chicken wings in a large bowl. Add 1 tsp grated fresh ginger, freshly ground black pepper to taste, and 1.5 tsp table salt (adjust if using coarse salt). Toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes.

   Time: PT5M

3. Make Spicy Gochujang Sauce

   In a saucepan combine 1 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sugar, 2 tbsp honey, 1.5 tbsp gochujang, 1 tsp sriracha, 0.5 tsp Dijon mustard (optional), and 4 tbsp water. Bring to a gentle boil over medium heat, then simmer 5 minutes until slightly thickened. Remove from heat and set aside to cool; it will thicken further.

   Time: PT10M

   Temperature: Medium heat

4. Make Soy‑Garlic Sauce

   In another saucepan combine 2 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sugar, 2 tbsp honey, 1 tsp rice vinegar, 1 tbsp minced garlic, 1 tbsp oyster sauce (optional), and 4 tbsp water. Bring to a boil, then simmer 4‑5 minutes until the sauce coats the back of a spoon. Remove from heat and let cool slightly.

   Time: PT10M

   Temperature: Medium heat

5. Prepare the Wet Batter

   In a bowl whisk together 0.5 cup frying mix and 0.25 cup potato starch. Gradually add 0.25 cup cold water, stirring until the batter is smooth and thick enough to coat the back of a spoon but still fluid.

   Time: PT5M

6. Heat Oil for First Fry

   Fill a deep pot with enough vegetable oil to submerge the wings (about 4 cups). Heat over medium‑high heat until the oil reaches 320‑330°F (160‑165°C). Use a thermometer or test with a small batter drop – it should sizzle but not brown immediately.

   Time: PT5M

   Temperature: 320‑330°F

7. First Fry (Low Temp)

   Working in batches, dip a few drumettes into the batter, letting excess drip off. Gently lower them into the oil. Fry for about 6 minutes, turning once, until the coating is a light golden color. Remove with tongs and place on a wire rack or paper towels.

   Time: PT6M

   Temperature: 320‑330°F

8. Rest Between Fryings

   Allow the first‑fried wings to rest for 2‑3 minutes. This helps the interior finish cooking and the surface dry slightly, which is key for a crisp second fry.

   Time: PT3M

9. Heat Oil for Second Fry

   Increase the oil temperature to about 350°F (175°C). Use the thermometer to monitor; the oil should be hot enough to crisp the coating quickly.

   Time: PT5M

   Temperature: 350°F

10. Second Fry (Crisp)

    Return the rested wings to the hot oil in batches. Fry for 5 minutes, or until deep golden‑brown and crisp. Remove and drain on paper towels or a wire rack.

    Time: PT5M

    Temperature: 350°F

11. Coat with Soy‑Garlic Sauce

    Place half of the hot wings in a large bowl. Brush or toss gently with the soy‑garlic sauce, ensuring each piece is lightly coated. Set aside.

    Time: PT2M

12. Coat with Spicy Gochujang Sauce

    Repeat with the remaining wings, coating them with the spicy gochujang sauce using a brush or gentle toss.

    Time: PT2M

13. Serve

    Arrange the glazed wings on a platter alongside the quick pickled radish cubes. Serve hot, ideally with cold beer for an authentic chimaek experience.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

1g