Easy Korean Fried Chicken Recipe
If you want to add a spicy kick to chicken, then you simply can't go wrong with a Korean-style dish. With recipe developer Ting Dalton's easy Korean fried chicken recipe, you can whip up the spicy, flavorful, crispy delight right in your own kitchen, without the hassle. "Korean fried chicken is something I always like to order if I'm out but when I started making my own, I haven't looked back," Dalton says — and once you follow this recipe, you won't be looking back, either.
There's one element that really sets this recipe apart, in terms of flavor and spice level. Dalton dubs gochujang paste the "key" of this recipe. "Fiery red and spicy, this is what gives these sticky, spicy, crunchy chicken wings their moreish flavor," she explains. Gochujang is an essential part of Korean cooking, so if you've been wanting to incorporate some of the country's cuisine into your own kitchen, then this fried chicken recipe is a great place to start!
Gather the ingredients for this easy Korean fried chicken recipe
To make Korean fried chicken, you'll need chicken wings, of course, along with some of that spicy gochujang paste. Additionally, you'll need rice wine vinegar, grated ginger, salt, pepper, cornstarch, vegetable oil, minced garlic, soy sauce, some ketchup, brown sugar, and sesame oil.
Season the chicken wings
First, you'll want to season up those chicken wings. Place the wings in a bowl along with the rice wine vinegar, ginger, salt, and pepper, and mix to combine. Next, place the wings in a bowl with the cornstarch, ensuring that they're well coated.
"The special method here is coating the chicken wings in cornstarch," Dalton explains. "Rather than using breadcrumbs or eggs, this method gives the chicken a very crispy, golden coating, which is perfect for soaking in the spicy sauce."
Fry the chicken wings
Place a large frying pan on the stovetop over medium-high heat, then add in 2 cups of vegetable oil. Once the oil has heated up, carefully add the chicken wings, allowing them to cook until they're nice and crispy — about 10 minutes. Be sure to flip them halfway through so they fry evenly. As soon as they're cooked, remove the wings from the heat and place them on a layer of paper towels to absorb excess oil.
Toss the wings in spicy sauce and serve
All that's left is to make that spicy sauce. In a pan over medium heat, add the remaining ginger, garlic, soy sauce, ketchup, brown sugar, gochujang paste, and sesame oil, and stir it up for 3 minutes, until the texture is syrupy. Then, place the chicken wings into a large bowl and drizzle the sauce over top. Finally, toss it all together, and there you have it — easy Korean fried chicken.
"These chicken wings taste punchy, yet sweet and tangy from ketchup, rice wine vinegar, sugar — yet aromatic from ginger and the garlic," Dalton describes. Top them off with sesame seeds and chopped green onion for extra flavor and crunch, and you'll be sold on this incredibly flavorful dish. If you happen to have leftovers, you can keep them in an airtight container for up to 3 days — "Although beware the crispy skin won't be so crispy anymore," Dalton warns.
About the recipe, Dalton says, "Once you've tried it, I guarantee, you'll want to make it again." And with flavors this good, it's safe to assume that she's right.
- 1 pound chicken wings
- 2 tablespoons rice wine vinegar
- 1 (3-inch) chunk ginger, finely grated, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup cornstarch
- 2 cups vegetable oil, for frying
- 2 large garlic cloves, minced
- 2 tablespoons soy sauce
- 3 tablespoons tomato ketchup
- ½ cup brown sugar
- 2 tablespoon gochujang paste
- 2 teaspoons sesame oil
- sesame seeds, for serving
- green onions, chopped, for serving
- Place the chicken, rice wine vinegar, ginger, salt, and black pepper into a bowl and combine well.
- Evenly coat the chicken wings with cornstarch and set them aside.
- Heat about 2 cups of vegetable oil in a large frying pan over medium-high heat.
- Fry the chicken wings for 10 minutes until crisp, turning halfway.
- Remove the wings from the oil and drain them on a paper towel.
- In a pan, add the remaining ginger, garlic, soy sauce, tomato ketchup, brown sugar, gochujang paste, and sesame oil and heat over medium heat.
- Stir occasionally for around 3 minutes until the consistency is syrupy.
- Transfer the fried chicken to a large mixing bowl then pour the fried chicken sauce over the chicken to coat.
- Mix well so the chicken is properly covered in the sauce.
- Serve straight away and sprinkle with sesame seeds and chopped green onions if desired.
| Calories per Serving | 771 |
| Total Fat | 50.9 g |
| Saturated Fat | 7.2 g |
| Trans Fat | 0.3 g |
| Cholesterol | 125.9 mg |
| Total Carbohydrates | 56.9 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 21.1 g |
| Sodium | 981.3 mg |
| Protein | 22.2 g |
