Description
This recipe features the iconic Best Korean Fried Chicken, renowned for its ultra-crispy double-fried chicken wings coated in a flavorful blend of soy garlic or spicy gochujang sauces. Marinated with garlic, ginger, and mirin, and coated in a light dry batter of flour or starch and baking powder, these wings are fried twice to achieve the perfect crunchy texture. Served immediately with your choice of savory sauces, this dish makes for an irresistible appetizer or snack perfect for sharing.
Ingredients
Chicken and Marinade
- 3 lbs chicken wings (about 30 to 36 wings)
- 2 cloves garlic, finely minced
- ½ teaspoon ginger, grated
- 1 Tablespoon mirin
- 2 teaspoons sea salt
Dry Batter
- 2 cups flour or cornstarch or potato starch (see photos for comparison)
- 1 teaspoon baking powder
Sauces
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic, minced
- ½ teaspoon ginger, grated
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons hoisin sauce
- 1 Tablespoon toasted sesame oil
- ¼ cup gochujang
- ¼ cup sugar
- 3 Tablespoons strawberry jam (seedless variety)
- 2 ½ Tablespoons soy sauce
- 1 ½ Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon ketchup
- 6 Tablespoons water
- 2 cloves garlic, minced
- ½ teaspoon ginger, grated
- ½ teaspoon salt
For Frying
- Vegetable oil for frying (enough to fill 1 ½ to 2 inches deep in a pot)
Instructions
- Marinate the Wings: Season the chicken wings with finely minced garlic, grated ginger, sea salt, and mirin. Mix well to coat the wings evenly. Cover and let it marinate for at least 1 hour to infuse the flavors.
- Prepare the Dry Batter: In a large bowl, combine 2 cups of your choice of flour, cornstarch, or potato starch with 1 teaspoon baking powder. Mix thoroughly to ensure even rising and crispiness.
- Coat the Wings: Take each marinated wing and thoroughly coat it in the dry batter mixture, ensuring the entire surface is evenly covered to guarantee a crispy crust.
- Heat the Oil: Pour enough vegetable oil into a large pot to depth of about 1 ½ to 2 inches. Heat the oil to 345°F (175°C) using a thermometer to monitor temperature for optimal frying conditions.
- First Fry: Carefully add the coated wings in batches to avoid overcrowding the pot. Fry for 5 to 7 minutes until the chicken is cooked through but not yet fully crisp. Remove wings and drain on a cooling rack. Repeat with remaining wings.
- Increase Oil Temperature: Raise the oil temperature to 375°F (190°C) in preparation for the double fry, which adds extra crunch.
- Second Fry: Return the wings in batches to the hot oil and fry until the exterior becomes golden brown and super crispy. This usually takes a few minutes. Drain again on a cooling rack to remove excess oil.
- Sauce Options - Prepare Soy Garlic or Gochujang Sauce: Combine all sauce ingredients in a medium pot—honey, soy sauce, garlic, ginger, rice wine vinegar, hoisin, toasted sesame oil, gochujang, sugar, strawberry jam, ketchup, water, and salt depending on the sauce type you prefer. Bring to a boil over medium-high heat.
- Reduce Sauce: Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens to your liking. Test by dripping a small amount onto a plate and cooling. Add water by teaspoon increments to thin if too thick.
- Toss Wings in Sauce: While the sauce is hot, drizzle it onto the double-fried wings and toss gently to coat evenly. Serve immediately for best texture and flavor, or serve plain without sauce if preferred.
Notes
- Double frying the chicken wings creates an exceptionally crunchy exterior that stays crispy even after saucing.
- You can use flour, cornstarch, or potato starch for the batter, each giving different textures: potato starch yields the crispiest coating.
- Ensure not to overcrowd the pot during frying as it lowers the oil temperature and results in soggy wings.
- Adjust the sauce consistency by adding water gradually during simmering to get a perfect coating sauce for the wings.
- Marinating the wings for at least an hour allows the flavors to penetrate deeply for a more flavorful bite.
- Prep Time: 10 minutes active + 1 hour marinating
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
