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Korean Fried Chicken Recipe

Korean Fried Chicken Recipe
  • Meal

    Deep Frying

  • Cusine



16 chicken wings

Canola oil, for frying

5 cloves garlic

2-inch piece peeled ginger

3 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

1 tablespoon Asian sesame oil

1 tablespoon honey

2⁄3 cup flour

1 tablespoon cornstarch


Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350 degrees F. In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness). In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350 degrees F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.