Awesome recipe for Korean Fried Chicken WingsPrint
Korean Fried Chicken Wings
So tasty and so simple. Try this Korean Fried Chicken Wings today. Much better than your average hot wing recipe. Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.
Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on. This Korean fried chicken is perfect for any occasion and I’m sure everyone will fall in love with it instantly. Learn how to make it in these simple steps!
- Yield: 12 1x
For the brine (optional)
- 1 lemon, washed and halved
- 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped
- 2 tablespoons honey
- 4 cloves garlic, unpeeled
- 1 tablespoon black peppercorns
- 1/4 cup fine sea salt
- 8 cups water
For the chicken
- 3 lbs chicken wings
- 5 cloves garlic, peeled
- 1 ½-inch piece fresh ginger, peeled
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Canola or peanut oil
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/3 cups water
- Make the optional brine: In a large pot, mix all the brine ingredients. Bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat, pour into a covered container and refrigerate until cool.
- Prep the chicken wings by cutting them apart at the joints. Discard the tips (or save for chicken stock). If brining, place the chicken in a large container and cover with cooled brine. Let sit in the refrigerator for 12-24 hours.
- Make the sauce: In a mini food chopper or by hand, finely mince the ginger and garlic. Put the ginger, garlic and remaining sauce ingredients in a small pot. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce is slightly thickened. Set aside.
- In a large, deep pot, pour oil to a depth of two inches and heat to 350°F. Set one or two cooling racks over a large baking sheet and keep near the pot.
- Mix the flour and cornstarch in a medium bowl. If chicken was not brined, add a large pinch of salt and few grinds of pepper to the mixture. Add the water and whisk until smooth. Working in batches, dip chicken in batter. Fry until golden, about 5-7 minutes. Remove chicken pieces to a rack over the baking sheet. Repeat with remaining chicken pieces, adjusting the oil temperature to maintain a steady 350°F. Fry chicken a second time until a deep reddish-brown, about 4-6 minutes. Let chicken rest a few minutes, until cool enough to handle. With a small spoon or brush, spread about 2 teaspoons of sauce over each piece of chicken. Serve hot or at room temperature.
- Serving Size: 4