Description
Korean Fried Chicken delivers an intensely crispy, double-fried exterior coated in a glossy, sweet-spicy red glaze that clings perfectly to every bite.
Ingredients
Scale
- 3 lbs chicken wings (split at joints)
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold sparkling water
- Vegetable oil or canola oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 3 cloves garlic (minced)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger (grated)
- sesame seeds (for garnish)
- sliced green onions (for garnish)
Instructions
- Pat chicken dry and season; coat in cold sparkling water batter.
- First fry at 325°F for 8-10 minutes to cook through.
- Prepare gochujang glaze by simmering ingredients until thickened.
- Second fry at 375°F for 2-3 minutes until deep golden and crisp.
- Toss hot chicken in glaze and garnish with sesame seeds and onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: Korean
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness. Do not microwave.