Crispy Korean Fried Chicken
The Easiest Crispy Korean Fried Chicken! If you haven't tried Korean fried chicken, or if you love fried chicken, then this is the recipe for you!
Ingredients
Chicken Wings
- 1 kg chicken wings separated or drumsticks
- 1 tbsp salt
- 1 tbsp grated ginger
- 1 tsp black pepper
- 150 g potato starch or cornstarch
Sauce
- 4 Tbsp ketchup
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 4 cloves garlic
- 1 Tbsp rice vinegar
- 1 Tbsp mustard optional
- 2 to 4 large dried red chili peppers seeded, cut (optional)
Instructions
Preparing the Chicken Wings
- Separate wings (can use drums too). Rinse and season with salt, black pepper, and grated ginger. Marinate for at least 1-2 hours, or ideally overnight.
Preparing the Sauce
- ketchup, soy sauce, honey, vinegar, Mirin, brown sugar, and mustard (optional). Garlic and dried chilies to be sautéed in oil. Add ingredients to the saucepan, and simmer until reduced and thickened.
Cooking the Wings
- Pat dry with paper towels.
- Coat with potato flour or cornstarch.
- Remove excess flour.
- Heat oil to 350°F (180°C) and fry in batches until golden brown (2-3 minutes).
- Drain on a rack.
- Raise the oil temperature to 375-380°F (190-195°C).
- Fry the wings again for 3-4 minutes until golden brown.
- Drain.
- Toss fried wings in the sauce.
- Garnish with green onions and toasted sesame seeds.
