Korean Fried Chicken Recipe
Korean Fried Chicken Recipe
Korean Fried Chicken Recipe
Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

David Venable

Spice it up with this delicious fried chicken!

Sauce

  • 2 garlic cloves, minced
  • 1 tsp ginger, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp gojuchang paste or sriracha
  • 6 Tbsp ketchup
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 Tbsp orange juice
  • 2 limes, juice and zest

Directions

To prepare for the recipe, start by bringing a large pot of oil to 350°F.
To prepare the sauce, combine all of the sauce ingredients in a large mixing bowl. Stir together until smooth.
To prepare the wings, combine the flour and cornstarch in a large mixing bowl. Whisk to combine.
Add the chicken wings to the flour mixture and toss until evenly coated.
Cook the wings (in batches if needed) in the hot oil until crisp and golden, about 8–10 minutes. Keep monitoring the temperature of the oil throughout the process.
Transfer the cooked wings to a paper towel-lined plate to absorb any excess grease. Once all of the wings are cooked, transfer them to the mixing bowl of sauce and toss to coat.
Transfer the wings to a platter and garnish with the sesame seeds and scallions.

Wings

  • 1/2 cup all-purpose flour
  • 2/3 cup cornstarch
  • 2 lbs chicken wings

Garnish

  • 1 Tbsp sesame seeds, toasted
  • 1 scallion, thinly sliced

Cook's Notes

The chicken can be roasted in the oven, too. Simply omit the flour and cornstarch and roast the wings at 350° for 45–60 minutes.

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