Korean Fried Chicken

Total Time Prep: 30 min. Cook: 10 min./batch
Yield about 3-1/2 dozen
Test Kitchen Approved
Double-frying is the secret to success when it comes to making our incredibly delicious Korean fried chicken recipe.

Ingredients

  • SAUCE:
  • 4 garlic cloves, minced
  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon sesame oil
  • CHICKEN:
  • 4-1/2 pounds whole chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced fresh gingerroot
  • 3/4 cup cornstarch
  • Oil for deep-fat frying
  • GARNISH:
  • 1 teaspoon sesame seeds, toasted
  • 1 green onion, thinly sliced

Directions

  1. In a large saucepan, combine sauce ingredients. Bring to a simmer; cook for 5-7 minutes, stirring frequently, until sauce thickens. Keep warm.
  2. Separate chicken wings into drumettes, flats and tips; discard tips. Place drumettes and flats in a large bowl; sprinkle with salt, pepper and ginger; mix well. Place cornstarch in a shallow bowl; roll wings through cornstarch until coated. Set wings on a baking sheet.
  3. Place a wire rack over a baking sheet lined with paper towels. Heat oil in a Dutch oven to 350°. Working in batches, drop wings in oil one by one, being careful not to splatter or crowd. Fry until lightly golden, 6-8 minutes. Remove wings with a slotted spoon; transfer to prepared wire rack. Let oil heat back up to 350° before frying next batch.
  4. Increase fryer heat to 375°. Drop wings in oil 1 at a time; fry until medium-brown and crispy, 3-4 minutes. Use a slotted spoon to transfer wings back to prepared wire rack. Repeat with remaining wings.
  5. Brush sauce generously on one side of the wings; flip and brush sauce on other side. Arrange wings on a serving platter. Garnish with sesame seeds and green onion.

Nutrition Facts

about 6 pieces: 706 calories, 50g fat (8g saturated fat), 93mg cholesterol, 553mg sodium, 34g carbohydrate (19g sugars, 0 fiber), 31g protein.

These Korean-style chicken wings have a shatteringly crisp crunch and a sweet and spicy sauce that makes them simply irresistible. Tossing the wings in a seasoned cornstarch mixture before frying gives them their signature flavor and texture. —Ann Kim, Bremerton, Washington
Recipe Creator

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