Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg chicken wings, split at the joints; 1 tsp salt; 1/2 tsp black pepper; 10 g ginger, grated; 80 g potato starch; 20 g plain flour; 1/2 tsp baking powder; 120 ml cold water; 1.5 l sunflower oil, for deep-frying; 1 tbsp sunflower oil, for the glaze; 5 cloves garlic, finely chopped; 3 tbsp gochujang; 3 tbsp honey; 2 tbsp ketchup; 1 tbsp soy sauce; 1 tbsp brown sugar; 1 tsp rice vinegar; 1 tbsp toasted sesame seeds

🍳 CookingБГ

Prep25 min

Cook30 min

Total55 min

Korea's beer-hall fried chicken: wings double-fried in a thin potato-starch batter until glassy and crisp, then tossed in a sticky, sweet and hot glaze of gochujang, honey, garlic and soy and showered with sesame.

Ingredients

Serves:4

1 kg chicken wings, split at the joints
1 tsp salt
1/2 tsp black pepper
10 g ginger, grated
80 g potato starch
20 g plain flour
1/2 tsp baking powder
120 ml cold water
1.5 l sunflower oil, for deep-frying
1 tbsp sunflower oil, for the glaze
5 cloves garlic, finely chopped
3 tbsp gochujang
3 tbsp honey
2 tbsp ketchup
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp rice vinegar
1 tbsp toasted sesame seeds

Nutrition (estimated)

high confidence

3954kcal · per serving

70.2g

Protein

27g

Carbs

400.8g

Fat

Recipe total: 15815 kcal · P 280.8g · C 107.9g · F 1603.3g

Estimated from 18 of 18 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Pat the wings dry, toss them with the salt, pepper and ginger and leave for 15 minutes.
2
Whisk the potato starch, flour, baking powder and cold water into a thin batter and coat the wings in it, letting the excess drip off.
3
Heat the deep-frying oil to 170°C and fry the wings in batches for 8 minutes until pale gold and cooked through. Drain on a rack and rest for 5 minutes.
4
Raise the oil to 190°C and fry the wings again for 3–4 minutes until deep golden and very crisp. The second fry drives out moisture, so the crust stays crisp under the glaze.
5
Meanwhile heat the oil for the glaze in a wide pan over low heat, fry the garlic for 30 seconds, then add the gochujang, honey, ketchup, soy sauce, sugar and vinegar and simmer for 2–3 minutes until bubbling and glossy.
6
Take the pan off the heat, add the hot wings and toss to coat. Scatter with the sesame seeds and serve at once.

koreanchickenfriedspicymaindairy-free

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Questions and answers

How long does Korean Fried Chicken take to make?

About 55 minutes: 25 min prep and 30 min cooking.

What ingredients do you need for Korean Fried Chicken?

17 ingredients: chicken wings, salt, black pepper, ginger, potato starch, plain flour, baking powder, cold water, sunflower oil, garlic, gochujang, honey and 5 more.

How many servings does this Korean Fried Chicken recipe make?

4 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Korean Fried Chicken?

About 3954 kcal, with 70.2 g protein, 27 g carbohydrate and 400.8 g fat. This is an estimate from the ingredients, not a lab analysis.

Which diets does this Korean Fried Chicken recipe suit?

It is dairy-free.

What cuisine is Korean Fried Chicken?

Korean Fried Chicken comes from Korean cuisine.

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