These Korean style fried chicken wings are crunchy on the outside and tender on the inside. Coated with a flavourful sweet and sticky sauce, they’re an ideal finger food for game day parties. Finger-lickin’ good!
PREP TIME: 20 min • COOK TIME: 1-hour • TOTAL TIME: 1 hr 20 min
Korean Fried Chicken. Double-fried to crunchy perfection!
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup soy sauce
- ½ cup honey
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 3 lbs chicken wings, mixture of drumettes and wingettes
- 1 teaspoon fresh ginger root, grated
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅔ cup potato starch (or corn starch)
- Vegetable oil for frying
- Sesame seeds, toasted
Instructions
Make the sauce:
Heat a large non-stick skillet over medium high heat. Add the olive oil and garlic; cook for 30 seconds. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
Season and fry the chicken:
- Add ginger, salt and black pepper to a large bowl. Add chicken wings, and using your hands, mix and toss wings until they are coated well.
- Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
- Heat oil in a large skillet. Working in batches, add wings a few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. Repeat until all the wings are fried.
- Refry the wings, starting with the first batch you fried, followed by subsequently cooked batches, for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
Coat the wings with sauce:
Reheat the sauce. Add the chicken wings while they are still hot; mixing well until wings are fully coated with sauce. Remove wings from sauce, allowing excess to drain/drip off, and place on a serving platter. Sprinkle with sesame seeds and serve.
ALTERNATIVE SAUCE
If you prefer a sweet and spicy sauce, try these ingredients. It includes gochujang – a traditional ingredient for KFC.
- 3 tablespoons tomato sauce
- 2 to 2 1/2 tablespoons gochujang (Korean chili paste)
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoons sesame oil
Add all ingredients to a medium saucepan. Heat over low to medium heat and stir well. Once the sauce starts bubbling, remove the pan from the heat. Add the double-fried chicken and stir to coat well. Remove chicken from sauce and place on serving platter; sprinkle with sesame seeds and serve immediately. Alternatively, you can skip coating the fried chicken and serve the sauce on the side.
