Korean Fried Chicken
Shatteringly crisp double-fried wings tossed in addictive gochujang glaze. Juicy, flavorful, and better than takeout.
Ingredients
- For the Chicken:
- 3 lbs chicken wings
- 1 tbsp salt
- ½ tsp black pepper
- 1 tsp grated ginger
- 2 cups potato starch
- Oil for frying
- For the Batter:
- ½ cup cold water
- ½ cup cold sparkling water
- 1 egg
- 1 cup flour
- For the Glaze:
- ¼ cup gochujang
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp honey
- 2 tbsp gochugaru optional
- 4 cloves garlic minced
- 1 tbsp sesame oil
- 1 tsp grated ginger
Instructions
- Brine chicken with salt, pepper, ginger 1–2 hours.
- Heat oil to 350 °F.
- Mix batter. Dredge chicken in starch, dip in batter.
- First fry 7–8 min; drain.
- Second fry at 375 °F 3–5 min.
- Simmer glaze 3–4 min.
- Toss hot chicken in glaze.
- Garnish with sesame and onions.
Notes
- Double-fry is key for crunch.
- Use thermometer for oil temp.
- Fry in batches to maintain heat.
- Glaze stays crisp up to 30 min.
- Store unglazed; reheat in oven.