Recipe Image
Servings:
4
Korean Fried Chicken
Ever since Korean Fried Chicken took over as the reigning queen of fried chicken, the world has never been the same. It can be dipped in sauce, coated in a simple Sweet and Spicy Gochujang Sauce, or even eaten plain - all ways are delicious when you have the perfect ratio of crispiness to flavor.
Total Time
1hr
5.0
3 Ratings
Author: Lauren Holdcroft at SideChef
Servings:
4
Ingredients
•
2
lb
Chicken Wings
•
1
Tbsp
Kosher Salt
, divided
•
3/4
cup
Corn Starch
, divided
•
1
tsp
Baking Powder
, divided
•
1/2
cup
Potato Starch
•
1/2
cup
Cold
Water
•
as needed
Vegetable Oil
or Other Frying Oil
•
to taste
Sesame Seeds
•
to taste
Thinly Sliced
Scallions
Sweet and Spicy Gochujang Sauce
•
1/2
cup
Gochujang
•
3
Tbsp
Honey
•
3
Tbsp
Sesame Oil
•
1
Tbsp
Soy Sauce
•
2
cloves
Garlic
, grated
•
1
tsp
Rice Vinegar
•
1
tsp
Toasted White Sesame Seeds
•
1
Tbsp
Water
(optional)
Cooking Instructions
1.
In a large bowl, combine
Corn Starch (4 Tbsp)
,
Kosher Salt (2 tsp)
, and
Baking Powder (1/2 tsp)
. Add the
Chicken Wings (2 lb)
and toss to coat. Shake off any extra seasoning and transfer to a tray. Let it sit in the fridge uncovered for 30 minutes (up to overnight).
2.
Make the sauce. In a small bowl, combine
Gochujang (1/2 cup)
,
Honey (3 Tbsp)
,
Sesame Oil (3 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Garlic (2 cloves)
,
Rice Vinegar (1 tsp)
, and
Toasted White Sesame Seeds (1 tsp)
. Slowly add small splashes of
Water (1 Tbsp)
until it’s a thin, runny consistency (to help coat the chicken), I used 2 Tbsp of water total. Set aside.
3.
In a large bowl, whisk together
Corn Starch (1/2 cup)
,
Potato Starch (1/2 cup)
,
Kosher Salt (1 tsp)
,
Baking Powder (1/2 tsp)
, 1/2 cup plus 2 Tbsp
Water (1/2 cup)
. If it feels too “sticky”, after whisking for a minute, then add another splash of water and stir until the batter is smooth. Set aside.
4.
Heat 2-3 inches of
Vegetable Oil (as needed)
in a large, heavy-bottomed pot until the oil is shimmering, and bubbles appear when you stick the end of a chopstick or wooden spoon in the oil. If using a thermometer, bring the oil to 350 degrees F (180 degrees C).
5.
Whisk the batter to remix and add half the wings, tossing to coat. One by one, let the extra batter drizzle off the wings and place into the hot oil. Repeat until you have a single layer across the bottom of the pot. Cook for 6-7 minutes or until they turn a light golden brown - they will stick to the bottom at first, just let them cook for 30 seconds before trying to move them, and they should come up effortlessly.
6.
Transfer to a wire rack or strainer and let cool for a few minutes.
7.
Add back to the oil and cook for 6-7 more minutes or until golden brown and crispy. Transfer to a lined plate. Repeat with the second batch.
8.
Add wings to a large bowl and drizzle with the sauce. Toss gently until fully coated.
9.
Serve immediately, sprinkled with
Sesame Seeds (to taste)
and
Scallions (to taste)
.
Nutrition Per Serving
CALORIES
806
FAT
43.0 g
PROTEIN
38.9 g
CARBS
65.4 g
