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Korean Fried Chicken
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5 from 1 vote

Korean Fried Chicken

Korean fried chicken prepared in a light batter and coating of sweet gochujang sauce. This South Korean take on chicken wings is the perfect appetizer for spice lovers.
Course Appetizer, Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 2 lbs chicken wings
  • ½ cup cornstarch
  • cooking oil
  • 2 tsp sesame seeds

Marinade

  • 1 tbsp rice wine
  • 1 inch fresh ginger minced
  • 1 clove fresh ginger minced
  • ½ tsp kosher salt
  • ½ tsp black pepper

Sauce

  • 1 cup tomato sauce/passata
  • 3 tbsp gochujang
  • ¼ cup maple syrup
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 clove garlic minced

Instructions

  • Add marinade ingredients to a mixing bowl and whisk to combine
  • Rinse and pat dry chicken wings. Put chicken in ziplock bags or sealable containers. Pour marinade over chicken, coating thoroughly. Leave in refrigerator to marinate for 1 hour.
  • In a large bowl, coat the chicken wings in cornstarch
  • Heat 1-2 inches of cooking oil in a large pan or wok. When the oil reaches 340°F, carefully add the cornstarch-coated wings one by one. Avoid overcrowding by frying in batches of 4-6 wings at a time.
  • Turn the wings regularly and cook until golden brown and crunchy, about 10 minutes
  • When chicken is done, place on paper towels or wire rack to dry and cool. Continue to work in batches until all the chicken is cooked
  • Keep oil at 340°F and carefully place all the chicken back in the oil at once. Deep fry until dark golden brown, about 10 minutes. Place wings back on a wire rack to dry and cool.
  • Heat a small pan over medium heat. Add all sauce ingredients, combine thoroughly, and allow to simmer for 2-3 minutes.
  • Stir in chicken and sesame seeds, coating thoroughly
  • Remove from heat and serve immediately