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RECIPE
17 INGREDIENTS 9 STEPS 1hr

Korean Fried Chicken

5.0
1 Ratings
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.
Korean Fried Chicken Recipe | SideChef
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.
Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
1hr
Total Time
$2.79
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
plus 2 Tbsp
8 cups
Vegetable Oil
or Other Frying Oil
to taste
Thinly Sliced Scallions

Sweet and Spicy Gochujang Sauce

1/2 cup
3 Tbsp
plus more to taste
3 Tbsp
Sesame Oil
2 cloves
Garlic , grated
1 tsp
Rice Vinegar
1 tsp
Toasted White Sesame Seeds
1 Tbsp
Water
up to 3 Tbsp or as needed to thin
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
4605
FAT
476.3 g
PROTEIN
49.2 g
CARBS
70.9 g

Cooking Instructions

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Step 1
In a large bowl, combine Corn Starch (1/4 cup) , Kosher Salt (1/2 Tbsp) , and Baking Powder (1/2 tsp) . Add the Tyson® 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).
Step 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.
Step 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.
Step 4
Heat 2-3 inches of Vegetable Oil (8 cups) 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).
Step 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.
Step 6
Transfer to a wire rack or strainer and let cool for a few minutes.
Step 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.
Step 8
Add wings to a large bowl and drizzle with the sauce. Toss gently until fully coated.
Step 9
Serve immediately, sprinkled with Sesame Seeds (to taste) and Scallions (to taste) .
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Nutrition Per Serving
Calories
4605
% Daily Value*
Fat
476.3 g
611%
Saturated Fat
364.9 g
1824%
Trans Fat
0.0 g
--
Cholesterol
269.9 mg
90%
Carbohydrates
70.9 g
26%
Fiber
1.8 g
6%
Sugars
23.2 g
--
Protein
49.2 g
98%
Sodium
4082.9 mg
178%
Vitamin D
--
--
Calcium
105.7 mg
8%
Iron
3.5 mg
19%
Potassium
22.7 mg
0%
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