This ultra-crispy and juicy Korean Fried Chicken brings the ultimate umami.
Some friends invited us to go out for dinner a while back. They said, “We’re going to get KFC!” I thought, “What?” I love these people and didn’t want to be rude, but even though once in a while I want some Kentucky Fried Chicken, it’s not a place I really like to go on a night out with friends. Well, guess what? Korean fried chicken is the new KFC, and eating it was a transformative experience.
If you haven’t had Korean fried chicken, you must make this recipe ASAP. Seriously, these wings are spectacular. They have a thin, dazzlingly crispy skin and are incredibly juicy, but it’s the flavor that makes them irresistibly addictive (word to the wise: make a lot!). Marinated in freshly grated ginger, the wings are then coated in cornstarch, fried to perfection, and tossed in this sweet and spicy, garlicky and salty, umami-laden sauce that is bound to end up on your “best thing I ever ate” list.
How do they get so crispy? Well, it starts with the cornstarch, which absorbs the excess moisture from the chicken and then expands in the hot oil, creating this light-as-air, crackling crisp coating. And then there’s the double-fry: that’s right, you will fry these wings twice, which will contribute to the amazing crunch and the interior juiciness. The cast of characters in the sauce, starring the red chili forward gochujang, combine to coat the wings in a taste sensation that can only be described as crazy-good. There’s really nothing else like it.
What Is Gochujang?
A staple in Korean cuisine, gochujang is a thick and spicy red chili pepper paste that has a deep, complex, umami flavor. It’s made from dried red chili flakes called gochugaru, glutinous rice (that is “sticky rice,” grown mainly in Southeast Asia), salt, barley malt powder, and fermented soybeans. It’s a tiny bit sweet and wonderfully spicy. It brings the heat, so a little goes a long way. It’s a beautiful red color and has what some might describe as a slightly funky aroma (it’s fermented!), and there is nothing else like its distinctive taste. Gochujang is also really versatile. In addition to its use in so many Korean dishes, it’s such an incredible addition to sauces, soups, stews, and marinades that it might become a staple in your cooking, too.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled Korean fried chicken will last in the fridge in an airtight container for up to 3 days and in the freezer for up to 3 months.
Does This Recipe Only Work With Chicken Wings?
No! You can make Korean fried chicken with breasts, thighs, drumsticks, or even chicken tenders. Of course, the cooking times will be different for the larger cuts of chicken, but they will all come out delicious!
Is There A Meatless Version?
Korean fried tofu! Get as much moisture out of your tofu as possible, cut it into bite-size pieces, and then just follow this recipe!
Serving Suggestions
Wings may be the most popular sports-watching food, but fans cannot live by wings alone. So when we have people over to watch football, I do a big spread with Korean fried chicken wings, Pizza Skewers, Meatball Sliders, a veggie tray with Green Goddess Dressing, and these perfect Chocolate Chip Cookies.
But sometimes I like to go a little more upscale and serve a full-on Asian-inspired dinner. It’s fun to start with either Egg Drop Soup or Spring Rolls, and then move on to Korean fried chicken, Shrimp Fried Rice, a fresh and zesty Korean Cucumber Salad, and finish the meal with Chocolate Rice Pudding for dessert. Yum!
Korean Fried Chicken
Ingredients
- 2 pounds chicken wings drumettes and wingettes separated
- 1 teaspoon table salt
- 2 pinches black pepper
- 1 1/4 teaspoons grated ginger
- 1/3 cup cornstarch
- Vegetable oil for frying
- 4 teaspoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon gochujang Korean chili paste
- 2 tablespoons honey
- 4 teaspoons sugar
- 3 garlic cloves minced
- 1/4 cup water
- 1/2 teaspoon rice vinegar
Instructions
- Wash chicken wings and pat dry. In a bowl, mix salt, black pepper, and ginger with the chicken. Let it marinate for at least 2 hours in the fridge.
- After marinating, coat the chicken evenly with cornstarch.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches until golden brown, about 6 minutes per batch. Remove and drain on a rack.
- Increase oil temperature to 375°F. Return chicken to fry for an additional 3 minutes, or until crispy and cooked through. Drain on a rack.
- Combine soy sauce, rice wine, gochujang, honey, sugar, minced garlic, water, and rice vinegar in a saucepan.
- Bring to a simmer and cook until slightly thickened, about 5 minutes. Adjust flavor by adding more sugar or gochujang if needed.
- Toss fried chicken in the sauce until evenly coated. Serve immediately.
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