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You are here: Home / All Recipes / Korean Fried Chicken Wings

Korean Fried Chicken Wings

Battered chicken wings are fried twice for extra crispness then tossed in a sweet-spicy sauce spiked with gochujang (Korean chili paste). Make these Korean fried chicken wings at home!

Korean fried chicken wings (spicy!) on a bed of shredded lettuce

Frying twice seems to be an Asian thing. It’s the same technique employed in cooking Japanese tebasaki. If you’ve never cooked fried chicken that way before, well, try it this time and you’ll be amazed at the results.

Chili flakes have been omitted in this recipe for less heat. After all, not all of us have the heat tolerance of Koreans who grew up with spicy food.

Korean Fried Chicken Wings

Recipe by Connie Veneracion
Frying the battered chicken wings twice, first over medium heat and then over intensely high heat, makes the crust extra crispy. And the crispy crust does not get soggy even after the fried chicken wings are tossed in the thick spicy sauce.
Prep Time 10 mins
Cook Time 20 mins
Marinating time 3 hrs
Total Time 3 hrs 30 mins
Course Main Course
Cuisine Korean
Servings 4 people
Korean-style fried chicken wings (cooked with gochujang)
Print Recipe

Ingredients
  

Chicken marinade

  • 1 kilogram chicken wings
  • 2 tablespoons rock salt
  • ½ teaspoon black pepper

To fry the chicken

  • cooking oil
  • 1 small egg
  • ¾ cup potato starch or corn starch

For the glaze

  • 1 tablespoon cooking oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • ¼ cup ketchup
  • 2 tablespoons gochujang (Korean chili paste) available in Asian groceries
  • ¼ cup white sugar
  • ¼ cup rice wine
  • 2 tablespoons soy sauce

Instructions
 

Marinate the chicken wings

  • Pat the chicken wings dry with paper towels and divide into two portions by cutting through the joint that connects with drumette from the wingette.
  • Place the chicken in a bowl, add the salt and pepper, and mix well.
  • Cover the bowl and let the chicken marinate in the fridge for three hours.

Fry the chicken

  • In a wok or frying pan, heat enough cooking oil to reach a depth of three inches.
  • Beat the egg and pour over the chicken wings. Mix well.
  • Add the starch and mix until a thin batter coats each piece of chicken.
    Frying battered chicken
  • Over medium heat, fry the chicken wings until lightly crisp, about four minutes.
  • Drain the chicken on a rack or strainer and leave to rest.

Cook the glaze

  • In a clean wok or frying pan, heat the tablespoon of oil.
  • Saute the ginger and garlic just until starting to brown.
  • Add the gochujang and sugar.
    Making sweet-spicy glaze for Korean fried chicken wings
  • Pour in the rice wine and soy sauce.
  • Mix, allow to simmer for 30 seconds then turn off the heat.

Refry the chicken wings

  • With the heat set on high, fry the chicken wings until the crust is golden, about two minutes.
    Coating fried chicken with sweet-spicy Korean sauce
  • Reheat the glaze until bubbly, add the fried chicken wings and toss to coat each piece evenly.

Serve the Korean fried chicken wings

  • Optionally, sprinkle toasted sesame seeds over the chicken before serving.
Keyword Chicken wings, Fried Chicken
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Published: March 7, 2021 • Last modified: July 26, 2021 ♥ All Recipes, Korean, Main Courses, Poultry
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