These Korean fried chicken wings are crunchy and covered with an addictive garlicky sweet and spicy gochujang sauce, with juicy chicken on the inside. It's super popular for a reason!
Korean fried chicken is one of my favourite kinds of fried chicken. It's so flavourful, crispy, crunchy and the garlicky sweet chilli sauce is absolutely the star of the show. Regular fried chicken just doesn't compare (in my opinion!!)
It's hard finding halal versions near me so of course I had to learn how to make them. So I'm sharing them with you guys so you can enjoy them as home as well!
If you like this recipe, you'll enjoy these Korean Corn Dogs, these delicious Chicken Dumplings, and Hotteok (Korean Pancakes)!
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Ingredients
See recipe card BELOW for quantities.
- Chicken wings - skin on
- All-purpose flour
- Salt
- Black pepper
- Onion powder
- Paprika
- Ginger powder
- Cornstarch
- Club soda
- Gochujang
- Soy sauce
- Water
- Garlic paste
- Ketchup
- Sugar
- Honey
- Sesame oil
- Butter
- Oil - for frying
How to make extra crispy fried chicken
The best kind of fried chicken is the extra crispy kind. The crunch?? Magical
So obviously these Korean fried chicken wings need to be ultra crispy as well. And one of the best ways to achieve this is to fry them twice. Double frying.
The first round of frying is done at a lower temp of around 310F, until the chicken is cooked through. Then you take it out and let them sit for at least 15 minutes to half an hour (or even longer) so they cool down, but also lose whatever moisture that is on the surface.
The second round is done at a higher temp of around 350F for a couple minutes, just to make them golden brown and crispy. They're SO deliciously crispy and crunchy that it's worth the extra work of double frying them.
Instructions
- In a medium sized bowl, combine all the dry coating ingredients, whisk and set aside.
- In another bowl, mix together all the wet batter ingredients. Pour in the club soda and whisk until smooth.
- Heat your oil up to 310F.
- Meanwhile, toss all the wings in the dry mixture before moving onto the wet batter. One step at a time. It'll make it easier, instead of doing dry-wet back and forth.
- Now coat the wings in the wet batter and then back into the dry coating.
- Fry the coated wings for about 8 minutes or until very lightly golden. Make sure not to overcrowd the oil, or the temperature of the oil will drop. Repeat until all of them are done
- Let them rest for at least 15-30 minutes and increase the temperature of the oil to 350F.
- Make the sauce: add gochujang, sugar, honey, ketchup, ginger paste and soy sauce to a small pan. Mix and cook on medium heat until bubbly, about 5 minutes. Add the water and cook until bubbling and slightly thickened. Set aside while you fry the chicken wings.
- Fry the wings once again for a couple minutes till they're golden brown and crispy. Remove and drain on paper towels or a wire rack. Transfer to a large bowl.
- Heat up the gochujang sauce and add to the chicken wings. Toss to coat them completely with the sauce. Add some cilantro or sesame seeds to garnish and enjoy!
Equipment
- Thermometer - To read the temperature of the oil when frying because it makes it much easier and accurate, instead of just guessing how hot the oil it. This is the one I normally use and it works great!
Storage
I recommend enjoying them fresh while they're crispy! But if you have leftovers, you can just reheat them in an air-fryer or a toaster oven to make them warm and crispy again!
Top tips to make these Korean Fried Chicken Wings
- Use a thermometer: It helps you gauge the temperature of the oil when frying and makes it much easier and accurate, instead of just guessing how hot the oil it.
- Double fry: This helps with making the chicken coating much more crispy. You can do a single fry, but I very highly recommend doing it twice.
FAQ
You can freeze them after the first fry. Let them cook and freeze on a tray or a wire rack. Let them completely freeze before placing in a ziploc bag or container.
To fry again, don't defrost and simply fry at 350F till they're golden brown and crispy. Easy!
Related
Looking for other recipes like this? Try these:
Korean Fried Chicken Wings
Ingredients
- 1.5 lb chicken wings, skin on
Dry Batter
- ½ cup flour (69g)
- ½ cup cornstarch (64g)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ginger powder
Wet batter
- ½ cup cornstarch (64g)
- ⅓ cup all-purpose flour (46g)
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon ginger powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅓ - ¾ cup club soda
Gochujang sauce
- 3 tablespoon gochujang
- 2 tablespoon soy sauce
- 2 tablespoon water
- 1 ½ tablespoon garlic paste
- 6 tablespoon ketchup
- 3 tablespoon sugar
- 3 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon butter
Instructions
- Pat the chicken wings dry and set aside to dry out more while you prep the rest.1.5 lb chicken wings, skin on
- In a medium sized bowl, combine all the dry coating ingredients, whisk and set aside.½ cup flour, ¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon ginger powder, ½ cup cornstarch
- In a separate bowl, mix together all the wet batter ingredients except for the club soda. Add in the club soda and whisk until smooth.½ cup cornstarch, ⅓ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon ginger powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ⅓ - ¾ cup club soda
- Toss all the wings in the dry mixture before moving onto the wet batter. One step at a time. It'll make it easier, instead of doing dry-wet back and forth.
- Now coat the wings in the wet batter and then back into the dry coating. Now you've done a triple coating! Congratulations.
- Heat up the oil to 310F. Fry the coated wings for about 8 minutes or until very lightly golden. Make sure not to overcrowd the oil, or the temperature of the oil will drop. Repeat until all of them are done
- Let them rest for at least 15-30 minutes and make the sauce during this time.
- Increase the temperature of the oil to 350F.
- Fry them once again for a couple minutes till they're golden brown and crispy. Remove and drain on paper towels or a wire rack. Transfer to a large bowl.
- Heat up the gochujang sauce and add to the chicken wings. Toss to coat them completely with the sauce.
- Add some cilantro or sesame seeds to garnish and enjoy!
To make the sauce:
- Add the gochujang, sugar, honey, ketchup, ginger paste and soy sauce to a small pan. Mix and cook on medium heat until bubbly, about 5 minutes.3 tablespoon gochujang, 2 tablespoon soy sauce, 2 tablespoon water, 1 ½ tablespoon garlic paste, 6 tablespoon ketchup, 3 tablespoon sugar, 3 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon butter
- Add the water and cook until bubbling and slightly thickened. Set sauce aside while you fry the chicken wings.
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