Go Back

Korean Fried Chicken

Enjoy the satisfying crunch and savory goodness of Korean Fried Chicken, crispy and coated in a rich spicy sauce perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pounds chicken wings Halal-compliant
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Vegetable oil for frying Ensure there is enough to cover wings
For the sauce
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
For garnishing
  • Sesame seeds For garnish
  • Chopped green onions For garnish

Method
 

Preparation
  1. Rinse the chicken wings under cold water and pat them dry with paper towels.
  2. In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper. Toss the chicken wings in this mixture until they are evenly coated.
Cooking
  1. In a large, deep frying pan, pour enough vegetable oil to cover the wings entirely. Heat the oil over medium-high heat until it is hot enough for frying.
  2. Carefully add the coated wings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 10-12 minutes until the wings are golden brown and cooked through, turning them halfway for even cooking.
Preparing the Sauce
  1. While the chicken is frying, mix gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Stir over low heat until well combined.
  2. Once the wings are cooked, remove them from the oil and drizzle them with the sauce while they’re still hot. Toss to coat well.
Serving
  1. Plate the wings and garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!

Notes

If you have leftovers, store the wings in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the wings for up to 2 months. To reheat, place them in an air fryer or bake in the oven at 375°F (190°C) until they regain their crispy texture, about 10-15 minutes.