Description
Better-Than-Takeout Korean Fried Chicken features crispy, double-fried chicken wings coated in a sticky, spicy-sweet Korean-style sauce that delivers irresistible flavor and crunch.
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
- For the sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- Sesame seeds and chopped green onions for garnish
Instructions
- In a large bowl, soak chicken wings in buttermilk for at least 30 minutes.
- In another bowl, combine flour, cornstarch, salt, and black pepper.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Remove wings from buttermilk, dredge thoroughly in flour mixture, and shake off excess.
- Fry wings in batches for 6-8 minutes until golden and cooked through. Remove and drain on paper towels.
- For extra crispiness, fry the wings a second time for 2-3 minutes until extra crunchy. Drain again.
- In a saucepan, combine all sauce ingredients and simmer over medium heat for 3-4 minutes until thickened.
- Toss the fried wings in the sauce until evenly coated.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Double frying ensures maximum crispiness.
- Adjust the gochujang quantity for desired spice level.
- Serve immediately for best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces
- Calories: 400
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Korean fried chicken, gochujang chicken wings, crispy chicken, double fried chicken, spicy chicken