"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu,...
Korean Fried Chicken Wings
"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I am not a fan of deep-frying—I get the children to stand by with a fire blanket when the fat gets to that rolling stage—but sometimes it is worth the effort (and I did try various “oven-baked” versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, but it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
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For the Sauce
- 4 garlic cloves, grated
- 1 -inch piece ginger root, peeled and grated
- 4 1/2 Tablespoons Korean chili paste (gochujang)
- 2 Tablespoons dark soy sauce
- 1 Tablespoon rice vinegar
- 3 Tablespoons soft dark brown sugar
- 1 Tablespoon fish sauce
- 1 Teaspoon sesame oil
For the Chicken
- 2/3 Cups all-purpose flour
- 1/4 Cup rice flour
- chicken wings, tips removed if you prefer (3 pounds and 5 ounces total)
- Vegetable oil, for deep-frying
- Sesame seeds, to scatter
- 2 scallions, minced
- ¼ cup hot honey (such as Mike's Hot Honey®)
- 3 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger root
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped green onions (green part only)
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup cornstarch
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
Preheat air fryer to 400 degrees F (200 degrees C).
Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching cook in batches if necessary.
Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.
How to make sweet crispy Korean fried chicken
Dakgangjeong is traditionally made with a whole chicken cut up. Some people make it only with chicken wings. I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred.
To make this dish, I soak the chicken pieces in milk for a couple of hours, but it&rsquos not absolutely necessary. This is a technique Koreans use to tenderize the meat and remove any gamey taste. The result is tender, juicy, and flavorful fried chicken.
Then, marinate the chicken pieces with a little bit of salt, ginger and garlic before lightly coating them with the potato starch.The potato starch creates a light, crispy crust for the fried chicken.
Sweet and spicy sauce
The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It&rsquos far from fiery hot, but reduce or omit the gochujang if you&rsquod like. You can replace gochujang partially or entirely with ketchup. It&rsquos very common to use ketchup in a dakgangjeong sauce for a milder taste. Add more soy sauce if omitting or reducing gochujang.
You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.
Garnish with chopped nuts or seeds, if desired. Peanuts are common, but sunflower seeds, pumpkin seeds and sesame seeds are great as well.
Korean Fried Chicken
I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and juicy flavor of chicken!
While I love American-style fried chicken, my true love is Asian fried chicken such as this spicy, savory, and absolutely finger-lickin&rsquo good crispy Korean style fried chicken doused in the classic Korean red pepper paste &ldquogochujang.&rdquo
Korean Fried Chicken
I’m desperately struggling as I’m trying to right out this post. I ate way too much in honor of the July 4th holiday, and skipping the gym didn’t help my case. After all, it is a national holiday so I get a free pass, right?
My July 4th holiday began with an early lunch at The Oinkster where Jason and I shared their famous Oinkster Pastrami sandwich, slathered with their amazing garlic aioli.
We also couldn’t help ourselves but to order their piggy fries, which is pretty much In-N-Out’s animal style fries on crack. With strings and strings and strings of caramelized onions and their house sauce, it’s hard to put your fork down!
Once dinnertime came around, we went to Jason’s parent’s house where we fired up the grill, Korean-style of course. We grilled some pork belly along with homemade kimchi, which then gets wrapped into some green leaf lettuce slathered with gochuchang, a wonderfully spicy chili paste. Once we finished our Korean feast, we stuffed our face with Porto’s irresistible cheese rolls.
Yeah, like I said, I ate way too much.
So before I attempt to recover from all of the amazing food I gorged on today, I leave you with this: double fried Korean chicken wings. This is a recipe from Jason’s mom, a recipe that she came up with 20 years ago, and has been making it periodically since then. It only requires 3 ingredients with 2 batches of deep fried goodness – one batch to get it cooked through and a second batch to get it nice and crisp. Then you slather it in a reduced sweet soy sauce mixture, leaving you with the most amazing, most sticky wings ever!
Other Recipes You Might Like
There is no need to deep-fry the wings in this spicy Korean chicken wings recipe. In fact, the active time of this recipe is only 10 minutes and the oven does all the work.
First you season the chicken wings with salt and pepper, then you bake them. While the oven is doing its magic, you mix together the sauce.
When the wings are all nice and crispy, toss them with the sauce, and you have the most amazing and delicious chicken wings appetizer that everyone loves.
This recipe is adapted from Food and Wine and the original name of these wings is Chicken Wings with Angry Sauce.
It&rsquos aptly named as the they are reddish in appearance and spicy. Make a big batch of the wings when you are watching your games. Invite your friends over and hve some wings and beer. Enjoy!
I’m not here to hate on buffalo wings. They’re a classic. They’re delicious. But to be honest, they have disappointed me in the past. You know the ones – where the sauce doesn’t have enough oomph. Or the wings weren’t quite fried enough and so aren’t that crispy. It’s one of my biggest irritations – if you’re going to make the ass-fattening commitment to fried foods, it better be CRUNCHY AF.
Me and (to a lesser extent) my ass are therefore proud to introduce you to Korean Fried Chicken. Where the wings fantastically crispy due to both the cornstarch batter AND a double fry. Yup, two dips in the hot oil is a secret to crispy goodness. More than this, though, these wings even stay crispy when coated in a gloriously tangy sauce! Sorcery!
Pre-sauce Korean fried chicken wings – golden and crisp
The thing that makes this Korean chicken, aside from the technique, is the gochujang sauce. It’s a funky, fermented and slightly sweet condiment that also packs an impressive heat punch. I used a gochujang sauce which was the consistency of thick ketchup. If you end up using a firmer gochujang paste, you may need to thin it out using a little water.
I also used my newest seasoning, Hardcore Carnivore® Amplify, in the batter mix. Amplify is an all-natural flavor booster that is made with chicken fat powder, so it lends an extra umami hit to the batter and also seasons it. It’s certainly not mandatory to use it, but it’s definitely recommended. You can check it out here.
The biggest trick to successful deep frying is oil temperature. Too low, and you’ll end up with a soggy mess. To avoid that, I recommend using a thermometer for precise temp monitoring. I actually use a super handy infrared gun that measures the temperature, so I don’t have to put my hand close to the oil while measuring, or make any of my thermometers oily.
Serve these delicious wings hot with a cold beer on the side.
Extra Crispy Spicy Korean Fried Chicken Wings
- 2lb chicken wing segments
- 1 cup flour
- 3 tablespoons cornstarch
- 1.5 cups water
- 1 tablespoon Hardcore Carnivore Amplify (optional)
- Vegetable oil for frying
- 2/3 cup gochujang sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- Pour oil into deep fryer or heavy based large pot and heat to 375f. Prepare a sheet pan by lining it with paper towel, then placing a wire rack on top.
- In a bowl, combine flour, cornstarch, water and Amplify. Whisk to mix well.
- Using tongs, place a wing in the batter then remove, allowing excess batter to drip off, and place into the hot oil. Repeat with half of the wings. If your fryer or pot is small you may need to do this in three batches. Cook for 7 minutes then remove wings to rack to cool. Repeat with remaining wings, making sure oil has returned to temperature between batches.
- Allow oil to heat once more to 375 and fry wings (in batches) a second time for 5 minutes, or until a deep golden brown. Remove to rack again and let stand at least 2-3 minutes.
- While the wings are cooling, combine gochujang, soy and vinegar in a large bowl. Whisk to incorporate into a sauce. Dump the wings into the bowl and toss to coat with the sauce. Serve immediately.
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.
Red or yellow curry? Can you also oven bake ?
The recipe doesn’t say. So sorry! A web search turned up red curry powder as the more commonly used curry powder, so it’s a good bet. If anyone’s made these, chime in! If you want to do the wings in the oven, be sure to cook the chicken wings through first, before saucing. Bake them in the oven (at 400˚) or according to package instructions. If you’re not baking, you could boil the wings to cook them, which also renders out some of the fat. Once cooked, sauce them up and put them in the oven to warm the sauce and crisp up a bit.
Korean Fried Chicken Recipe – insanely easy, super addictive
This insanely easy, super addictive Korean Fried Chicken Recipe is baked in the oven not deep-fried but still creates a super crisp skin!
“Oh Man! Is that what we missed. ” said my sister when she saw AJ post a picture of the Korean Fried Chicken Recipe that I had made. I originally had plans to make the Korean Fried Chicken when they were visiting but a flight cancellation and a reshuffling of family events meant I wouldn’t time to make them for everyone. Just as well, because that meant more for AJ and me. After all, AJ and I are absolute obsessed with fried chicken, Taiwanese Popcorn Chicken and other chicken wing recipes like Vietnamese Pok Pok style wings but these Korean “fried” chicken wings are oven cooked, not deep fried and are one of our favorites!
The first time I had Korean Fried Chicken, which those in-the-know refer to as “the other KFC” was in New York with my friend Calvin. I had coincidentally arrived in the city for a conference that also coincided with his birthday. He rounded up a few friends and we all headed to Korea Town to get Korean Fried Chicken at Mad for Chicken. Spicy and sweet with a shatteringly crispy skin, I was immediately smitten.