Do you need a break from the fried chicken that you get from the fast food chains? Korean fried chicken wings might be your solution. They are double-fried and coated with a slightly spicy and tangy sauce. The double frying produces a very crunchy crust that keeps the meat very moist. The sauce utilizes traditional Korean red chili paste that creates just enough heat to tickle your throat.
- Oil for frying (Canola oil has decent smoke point and is better than most oils)
- 10 garlic cloves
- 3-inch piece of ginger, peeled
- 6 tbsp soy sauce (reduce sodium if possible)
- 6 tbsp gochujang (Korean chili paste)
- 3 tbsp rice vinegar
- 2 tbsp Asian sesame oil
- 4 tbsp honey
- 2/3 cup rice flour (Wondra flour if you can’t find rice flour)
- 2/3 cup corn starch
- 2/3 all purpose flour
- 3-4 pounds of chicken wings
Korean Fried Chicken Instructions
- Pour frying oil into a pot to get about 2-3 inches in depth. Heat the pot over medium-heat until the oil reaches 350 degrees.
- While waiting for the oil to heat up, make the sauce by combining the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil, and honey into a food processor or a good blender. Puree the ingredients until you achieve a nice smooth consistency. Pour the sauce into a bowl.
- Mix the rice flour, corn starch, and the all purpose flour into a large bowl. Pour 1 1/2 cup of water and mix until there are no lumps. Store the batter in the fridge until the oil is heated to the proper temperature.
- Once the oil reaches 350 degrees, add the chicken wings to the batter mix and coat thoroughly. Gently place the wings into the pot of oil. Make sure to not overcrowd the pot. Fry the chicken wings until it becomes golden (7-9 minutes). Once golden, drain the chicken wings of oil by resting it on paper towels. While the recently fried chicken wings are resting on paper towels, fry another batch. Once the new batch is golden brown, place them on paper towels. Place the first batch of chicken wings back into the oil and fry once again for 7-9 minutes. Repeat as required to double-fry all of the wings. The double frying creates the incredible crust.
- Season the chicken wings by tossing them in the sauce that was created earlier. If you are cautious about spicy foods, dip the wings in the sauce instead of coating them. Enjoy!