Crispy Korean Fried Chicken in 5 Easy Steps

TahiraJaved

Crispy Korean Fried Chicken in 5 Easy Steps

Crispy Korean fried chicken wings get a double fry that creates a shatter crisp coating, then a sticky gochujang and honey glaze. The potato starch batter stays crunchy even after tossing. These wings are perfect for game nights, casual dinners, and sharing with friends.

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Prep Time 20

Cook Time 25

Rest & Cool Time 35

Total Time 1 20

Servings: 4 People

Course: Main Course

Cuisine: Korean

Calories: 620

Ingredients Equipment Method Notes

Ingredients

For the Chicken:

3 pounds chicken wings split, tips removed
1 cup buttermilk
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Batter:

1 cup all purpose flour
1/2 cup potato starch
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 cup ice cold water
2 cups neutral oil for frying

For the Gochujang Glaze:

1/4 cup gochujang
1 tablespoon gochugaru
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 cloves garlic minced
1 teaspoon grated fresh ginger
2 tablespoons water

For Garnish:

2 green onions sliced
1 teaspoon toasted sesame seeds

Equipment

1 Heavy Dutch oven holds steady heat for consistent frying
1 Deep fry thermometer tracks oil temperature for crisp, even wings
1 Wire cooling rack keeps the coating dry and crisp
1 Spider strainer lifts wings out of hot oil quickly
1 Fine mesh strainer removes stray batter bits from the oil

Method

Pat the buttermilk-soaked wings lightly dry.
Coat the wings in the batter and rest them for 10 minutes.
Heat the oil to 325°F.
Fry the wings for 8 minutes, then rest them for 5 minutes.
Raise the oil to 375°F and fry for 3 to 4 minutes until deep golden.
Simmer the glaze for 2 to 3 minutes until syrupy.
Toss the wings in the glaze and garnish with green onions and sesame seeds.

Fry no more than 8 wings at a time so the oil temperature stays steady.

Notes

Gochujang and soy sauce vary by brand, so check labels if gluten is a concern.
Let the glaze cool for 1 minute before tossing to prevent scorching.
Use wings of similar size so they cook evenly.

STORAGE:

Refrigerate fried, unglazed wings in an airtight container for up to 3 days, and keep the glaze separate. Freeze unglazed wings for up to 2 months. Reheat at 400°F for 10 to 12 minutes on a wire rack, then toss in warm glaze.