Korean Fried Chicken Recipe
These Korean fried chicken wings deliver a delectable combination of crunchy texture and spicy-sweet glaze, perfect as an appetizer.
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Instructions
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Heat frying oil in a large pot to 350 F and preheat an oven to 200 F.
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Pat chicken wings dry, then marinate them for 30 minutes in a bowl with whisked sherry and soy sauce.
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Combine cornstarch, baking powder, garlic powder, and onion powder in a shallow bowl.
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Drain marinated wings, then toss to coat completely in the dry mixture.
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Fry wings in batches for 10 minutes each, ensuring internal temperature reaches 165 F and they are golden and crispy; transfer fried wings to the 200 F oven to keep warm.
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While wings fry, whisk together sesame oil, ketchup, gochujang, honey, brown sugar, soy sauce, and garlic in a small saucepan. Cook this sauce over medium-low heat for 5 minutes, stirring until thickened.
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Toss the warm fried wings with the prepared sauce, then garnish with sesame seeds and chopped scallions before serving.