Description
Indulge in the irresistible crunch and flavor of this authentic Korean Fried Chicken! This recipe features a double-frying technique that locks in moisture while creating a crispy exterior. With customizable sauces that range from sweet to spicy, you can cater to your taste preferences, making it perfect as an appetizer or main course. Impress your guests with this delectable dish that’s sure to become a favorite at your dinner table!
Ingredients
Scale
- 1 lb (450g) Chicken Wings
- ½ cup (60g) Cornstarch
- ½ cup (60g) All-Purpose Flour
- 2 tbsp Korean Chili Paste (Gochujang)
- 2 tbsp Soy Sauce
- 2 cloves Garlic, minced
- 1 tsp Fresh Ginger, minced
- 1 tbsp Sugar
- Vegetable Oil for frying
Instructions
- Rinse chicken wings under cold water and pat them dry with paper towels.
- In a large bowl, combine cornstarch and flour, seasoning with salt and pepper.
- Dredge each wing in the flour mixture, shaking off excess.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry wings in batches for about 8-10 minutes until golden brown but not fully cooked. Drain on paper towels.
- Increase oil temperature slightly and fry wings again for another 5 minutes until crispy and fully cooked. Drain excess oil before tossing in sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 3 wings (150g)
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg