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Korean Fried Chicken

Super crunchy, twice fried chicken wings that are coated in a soy garlic sauce. These wings are perfect for an appetizer, snack, side dish or game day dish.
Servings: 5
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Ingredients

  • 20 chicken drummettes
  • 1 1/3 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 1/3 cup water
  • oil for frying
  • 1 tbsp toasted sesame seed, (optional, for garnish)
  • 2 green scallions, thinly sliced (optional, for garnish)

SOY GARLIC SAUCE

  • 8 garlic cloves , minced
  • 1/2 cup + 2 tbsp low sodium soy sauce
  • 1/2 cup mirin
  • 4 tbsp brown sugar
  • 2 tsp Gochujang
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Pour enough oil into the pot being used for frying so that it is about 2 inches deep. Heat until oil reaches 350°F.
  • In a medium bowl, whisk flour, cornstarch, and water until a smooth slurry forms. Pat chicken wings dry with paper towel. Dip chicken in slurry until evenly coated. Add a few chicken wings at a time to the hot oil. Make sure to not overcrowd your pot. I usually fry 6-8 at a time, but how many you can fit will depend on the size of your pot.
  • Fry chicken for 8 minutes. Remove chicken from the hot oil. The wings should be a light golden brown. Drain excess oil from wings. Repeat the cooking process with the rest of your chicken until all your wings have been fried once for 8 minutes. Then place the chicken wings back into the hot oil (no need to coat them again in the slurry) and fry chicken a second time for 8 minutes. (The second fry time may vary slightly depending on the size of your wings. If you find the chicken is getting dry you can reduce the time on the second fry by 1-2 minutes). Chicken should have a deeper golden brown color after the second fry. Repeat process until all your wings are fried twice.
  • To make the soy garlic sauce, add all sauce ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer for about 1 minute. Taste and adjust as needed.
  • In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the sauce and immediately stir it in so the cornstarch does not clump. Stir until cornstarch is fully mixed into the sauce. Allow sauce to simmer until thickened (about 1 minute). Remove from heat.
  • Coat fried chicken with sauce. You can either toss the wings in the sauce, spoon the sauce over the wings, or I like to use a basting brush and brush the sauce onto the wings to ensure that every crevice is covered in sauce. Garnish chicken with sesame seeds and scallions before serving.

Notes

  • The cornstarch is necessary in the slurry to keep the batter very light.
  • You can leave the Gochujang out of the sauce if you do not want any spice.
  • You can fry these wings in most frying oils. I usually use canola oil or vegetable oil.
  • No nutrition information is being provided for this recipe because it is very difficult to calculate. Not all of the slurry will be used and it is hard to determine how much oil is absorbed by the wings. 
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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