Fried Chicken Korean Style 韩国炸鸡

by Angie Liew
Fried Chicken Korean Style

Fried Chicken Korean Style is a popular Korean specialty. It can be consumed as a meal, finger food or after meal snack. Double frying the chicken wings make all the difference and is the secret to achieving the seriously thin crispy crust that is the hallmark of this popular Korean favourite. After being doubled fried, the fried chicken wings are then lightly tossed in a sweet, slightly spicy and garlicky glaze while still hot. Crispy on the outside and juicy on the inside, these chicken wings are extremely easy to make and it’s super addictive.

 

Fried Chicken Korean Style

 

Fried Chicken Korean Style

Korean Fried Chicken

 

Print Recipe
Print Recipe
Fried Chicken Korean Style 韩国炸鸡
By Angie Liew of Huang Kitchen
Korean fried chicken is a fried chicken dish prepared in a Korean style.A popular korean favourite, double frying the chicken wings make all the difference!
Serving For
6people
Prep Time
10minutes
Passive Time
24hours
Cook Time
30minutes
Serving For
6people
Prep Time
10minutes
Passive Time
24hours
Cook Time
30minutes
Ingredients
Sauce
Change Servings?
people
Change Unit?
Change Servings?
people
Change Unit?
Instructions
  1. First, wash and drain well the chicken wings. Cut off the tip of each wing and cut the wing in half.
    First, wash and drain well the chicken wings. Cut off the tip of each wing and cut the wing in half.
    First, wash and drain well the chicken wings. Cut off the tip of each wing and cut the wing in half.
    First, wash and drain well the chicken wings. Cut off the tip of each wing and cut the wing in half.
  2. Season the well drained chicken wings with salt, minced ginger and ground black pepper.
    Season the well drained chicken wings with salt, minced ginger and ground black pepper.
    Season the well drained chicken wings with salt, minced ginger and ground black pepper.
    Season the well drained chicken wings with salt, minced ginger and ground black pepper.
  3. Cover with plastic wrap and leave to marinade in the refrigerator preferably overnight. This not only seasons the chicken but helps to dry moisture from the chicken making it easier to crisp.
    Cover with plastic wrap and leave to marinade in the refrigerator preferably overnight. This not only seasons the chicken but helps to dry moisture from the chicken making it easier to crisp.
    Cover with plastic wrap and leave to marinade in the refrigerator preferably overnight. This not only seasons the chicken but helps to dry moisture from the chicken making it easier to crisp.
    Cover with plastic wrap and leave to marinade in the refrigerator preferably overnight. This not only seasons the chicken but helps to dry moisture from the chicken making it easier to crisp.
  4. When about to fry the seasoned chicken wings, coat them one at a time with potato starch or cornstarch making sure each of the wings are evenly and well coated.
    When about to fry the seasoned chicken wings, coat them one at a time with potato starch or cornstarch making sure each of the wings are evenly and well coated.
    When about to fry the seasoned chicken wings, coat them one at a time with potato starch or cornstarch making sure each of the wings are evenly and well coated.
    When about to fry the seasoned chicken wings, coat them one at a time with potato starch or cornstarch making sure each of the wings are evenly and well coated.
  5. To fry the chicken wings, first heat up the cooking oil in a frying pan or pot for about 7 to 8 minutes over high heat. Then add in the coated wings, one at a time.
    To fry the chicken wings, first heat up the cooking oil in a frying pan or pot for about 7 to 8 minutes over high heat. Then add in the coated wings, one at a time.
    To fry the chicken wings, first heat up the cooking oil in a frying pan or pot for about 7 to 8 minutes over high heat. Then add in the coated wings, one at a time.
    To fry the chicken wings, first heat up the cooking oil in a frying pan or pot for about 7 to 8 minutes over high heat. Then add in the coated wings, one at a time.
  6. Cook over medium high heat for about 10 minutes, turning the chicken wings a few times with tongs.
    Cook over medium high heat for about 10 minutes, turning the chicken wings a few times with tongs.
    Cook over medium high heat for about 10 minutes, turning the chicken wings a few times with tongs.
    Cook over medium high heat for about 10 minutes, turning the chicken wings a few times with tongs.
  7. Remove the fried chicken wings with a strainer.
    Remove the fried chicken wings with a strainer.
    Remove the fried chicken wings with a strainer.
    Remove the fried chicken wings with a strainer.
  8. Transfer the fried chicken wings to drain on kitchen paper towels and let them sit for a few minutes.
    Transfer the fried chicken wings to drain on kitchen paper towels and let them sit for a few minutes.
    Transfer the fried chicken wings to drain on kitchen paper towels and let them sit for a few minutes.
    Transfer the fried chicken wings to drain on kitchen paper towels and let them sit for a few minutes.
  9. Reheat the oil over high heat and REFRY the wings for another 8 to 10 minutes until they are thoroughly cooked through, has turned golden brown and feel super crunchy with the tongs.
    Reheat the oil over high heat and REFRY the wings for another 8 to 10 minutes until they are thoroughly cooked through, has turned golden brown and feel super crunchy with the tongs.
    Reheat the oil over high heat and REFRY the wings for another 8 to 10 minutes until they are thoroughly cooked through, has turned golden brown and feel super crunchy with the tongs.
    Reheat the oil over high heat and REFRY the wings for another 8 to 10 minutes until they are thoroughly cooked through, has turned golden brown and feel super crunchy with the tongs.
  10. Remove the crunchy fried chicken using the same strainer.
    Remove the crunchy fried chicken using the same strainer.
    Remove the crunchy fried chicken using the same strainer.
    Remove the crunchy fried chicken using the same strainer.
  11. Transfer the chicken wings onto strainer lined with kitchen paper towels to drain off excess oil.
    Transfer the chicken wings onto strainer lined with kitchen paper towels to drain off excess oil.
    Transfer the chicken wings onto strainer lined with kitchen paper towels to drain off excess oil.
    Transfer the chicken wings onto strainer lined with kitchen paper towels to drain off excess oil.
  12. While the chicken wings are being fried, proceed to make the sweet and spicy glaze. Heat up oil on a non-stick skillet. Add minced garlic and red chili pepper and fry till aromatic.
    While the chicken wings are being fried, proceed to make the sweet and spicy glaze. Heat up oil on a non-stick skillet. Add minced garlic and red chili pepper and fry till aromatic.
    While the chicken wings are being fried, proceed to make the sweet and spicy glaze. Heat up oil on a non-stick skillet. Add minced garlic and red chili pepper and fry till aromatic.
    While the chicken wings are being fried, proceed to make the sweet and spicy glaze. Heat up oil on a non-stick skillet. Add minced garlic and red chili pepper and fry till aromatic.
  13. Add in corn syrup.
    Add in corn syrup.
    Add in corn syrup.
    Add in corn syrup.
  14. Then add in vinegar.
    Then add in vinegar.
    Then add in vinegar.
    Then add in vinegar.
  15. Followed by dijon mustard.
    Followed by dijon mustard.
    Followed by dijon mustard.
    Followed by dijon mustard.
  16. Also add in the soy sauce.
    Also add in the soy sauce.
    Also add in the soy sauce.
    Also add in the soy sauce.
  17. Stir and cook until it bubbles.
    Stir and cook until it bubbles.
    Stir and cook until it bubbles.
    Stir and cook until it bubbles.
  18. Lastly add in brown sugar and continue stirring until the sugar has dissolved. Remove from heat and set aside.
    Lastly add in brown sugar and continue stirring until the sugar has dissolved. Remove from heat and set aside.
    Lastly add in brown sugar and continue stirring until the sugar has dissolved. Remove from heat and set aside.
    Lastly add in brown sugar and continue stirring until the sugar has dissolved. Remove from heat and set aside.
  19. When the chicken is done, reheat the sweet, spicy and garlicky sauce until it bubbles. Then add in the hot crispy chicken wings.
    When the chicken is done, reheat the sweet, spicy and garlicky sauce until it bubbles. Then add in the hot crispy chicken wings.
    When the chicken is done, reheat the sweet, spicy and garlicky sauce until it bubbles. Then add in the hot crispy chicken wings.
    When the chicken is done, reheat the sweet, spicy and garlicky sauce until it bubbles. Then add in the hot crispy chicken wings.
  20. Lightly toss to ensure all the fried chicken wings are evenly coated with the glaze.
    Lightly toss to ensure all the fried chicken wings are evenly coated with the glaze.
    Lightly toss to ensure all the fried chicken wings are evenly coated with the glaze.
    Lightly toss to ensure all the fried chicken wings are evenly coated with the glaze.
  21. Lastly add in some toasted sesame seeds. And we're done!
    Lastly add in some toasted sesame seeds. And we're done!
    Lastly add in some toasted sesame seeds. And we're done!
    Lastly add in some toasted sesame seeds. And we're done!
  22. Remove from heat, transfer to a serving plate and serve immediately.
    Remove from heat, transfer to a serving plate and serve immediately.
    Remove from heat, transfer to a serving plate and serve immediately.
    Remove from heat, transfer to a serving plate and serve immediately.
Notes

Transfer immediately to a serving platter once the fried chicken wings have been evenly coated with sauce. Otherwise they may loose their crispiness.

It's important to have the chicken wings very dry to ensure they crisp up nicely when fried.

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