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Korean Fried Chicken

Korean Fried Chicken

Korean Fried Chicken (KFC) has gained immense popularity worldwide for its uniquely crispy texture and mouth-watering flavors. Unlike traditional fried chicken, Korean fried chicken is typically double-fried to achieve a super-crunchy exterior while keeping the inside juicy. It’s often glazed with a sweet, spicy sauce and served as a street food delicacy, in restaurants, or enjoyed during special occasions like celebrations or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • For the wings:
  • ▢2 pounds chicken wings
  • ▢3 tablespoons water
  • ▢1 teaspoon salt
  • ▢1 teaspoon granulated sugar
  • ▢½ teaspoon onion powder optional
  • ▢½ teaspoon garlic powder optional
  • ▢Oil for frying
  • For the wet batter:
  • ▢¼ cup Korean fry mix store-bought or homemade plus more for dry dredging
  • ▢2 tablespoons cornstarch or potato starch
  • ▢¼ cup water
  • Homemade fry mix if making:
  • ▢1 cup all-purpose flour fluffed spooned, and leveled
  • ▢½ cup cornstarch or potato starch
  • ▢4 teaspoons salt preferably fine salt or table salt
  • ▢2 teaspoons granulated sugar
  • ▢1 teaspoon baking powder
  • ▢3 teaspoons onion powder optional
  • ▢3 teaspoons garlic powder optional
  • ▢3 teaspoons ground ginger optional
  • ▢2 teaspoons black pepper finely ground optional
  • ▢2 teaspoons gochugaru fine ground Also known as Korean red pepper flakes. Make sure to use the fine ground version NOT coarse (optional)
  • Optional Soy garlic sauce:
  • ▢½ cup soy sauce low sodium
  • ▢½ cup light corn syrup
  • ▢½ cup granulated sugar
  • ▢6 tablespoons garlic minced about 12 cloves
  • ▢1 teaspoon gochugaru coarse both coarse of fine ground works (optional)
  • Optional Sweet & spicy gochujang sauce:
  • ▢⅓ cup gochujang Korean red pepper paste
  • ▢⅓ cup honey
  • ▢¼ cup granulated sugar
  • ▢¼ cup soy sauce light sodium
  • ▢3 tablespoons garlic minced about 6 cloves

Method
 

  1. Marinate the wings:
  2. In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.
  3. *If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*
  4. Make the homemade fry mix (if making):
  5. Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.
  6. Make the wet batter:
  7. In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.
  8. Prepare the fry station:
  9. Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.
  10. Batter the wings:
  11. Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.
  12. Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.
  13. Fry the wings:
  14. For the first fry:
  15. After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.
  16. After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.
  17. For the second fry:
  18. Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.
  19. Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.
  20. (Optional) Soy garlic sauce:
  21. Combine all the ingredients for the soy garlic sauce in a fry pan (soy sauce, corn syrup, sugar, and garlic).
  22. Over medium heat, bring the mixture up to a simmer and let it cook for about 3 to 4 minutes, or until the sauce has thickened and is sticky. Stir occasionally.
  23. Add the wings to the sauce and toss until the wings are evenly coated with sauce. Garnish with sesame seeds if desired. Enjoy!
  24. (Optional) Sweet & spicy gochujang sauce:
  25. Combine all the ingredients for the gochujang sauce in a frying pan (gochujang, honey, sugar, soy sauce, garlic, and ginger).
  26. Heat the mixture over medium heat and bring to a simmer. Stir occasionally. Let the sauce cook for about 2 to 3 minutes, until the sugar has dissolved and the sauce thickened.
  27. Add the wings to the sauce and toss until the wings are evenly coated. Garnish with sesame seeds and sliced green onions if desired. En

Notes

  • otato starch vs cornstarch - Either starches can be used for this recipe, however, they will result in different textures. Cornstarch will give a crunchier crisp while potato starch will give a lighter, airier crisp, like a potato chip.
  • Seasonings - Although seasonings other than sugar and salt are optional, we still highly recommend it for the best tasting Korean fried chicken.