Name: Korean Fried Chicken
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 to 6 servings
Cuisine: Korean
Ingredients: 2 lbs chicken wings; 1/2 tsp salt; 1/2 tsp black pepper powder; 1/2 cup potato starch; 1/4 cup whole wheat flour; 1/2 tsp baking soda; 2 eggs; oil for frying; 3 cloves garlic, minced; 1/3 cup tomato ketchup; 1/3 cup rice syrup; 2 tsp vinegar; 1/4 cup gochujang (Korean red chili paste); 1 tsp sesame seeds

Method

7 steps

Mix salt, black pepper, potato starch, whole wheat flour, baking soda, and eggs to make the batter.
Heat oil to 330°F (165°C). Dip chicken wings into the batter, ensuring they are well coated, then fry for 12 minutes.
Remove fried chicken and set aside. Prepare sauce by heating a pan with some oil, then add minced garlic and stir.
Add tomato ketchup, rice syrup, vinegar, and gochujang to the pan, stirring until bubbling.
Reheat oil if necessary, then fry the chicken wings again for another 12 minutes until deep golden brown and crispy.
Remove chicken from oil, toss in the prepared sauce, and coat evenly.
Sprinkle with sesame seeds before serving.

Recipe notes

Helpful tips

Double frying ensures extra crispiness.
Reheat oil to maintain crispness during second fry.
Toss chicken in sauce while hot for better coating.

Equipment

long-handled tongs
strainer or slotted spoon
pan for frying
bowl for batter

Storage

Store in an airtight container in the refrigerator.

Recipe inspiration

Inspired by Maangchi

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Korean Fried Chicken

Ingredients