Korean-Style Fried Chicken Wings

These Korean Fried Chicken Wings are double fried and then tossed in a sweet and spicy sauce. They are exceptionally crispy and jump-up-and-down delicious.

Korean Fried Chicken (or KFC) is hugely popular here where I live. It's a chicken that is double fried to ensure that it's totally crispy, and then tossed in a sauce of ketchup, brown rice syrup, gochujang, and vinegar.

This chicken pretty much blew my mind at first bite.

These chicken wings were a bit of work, but they were so incredible. I don't do a lot of deep frying, let alone double frying, because I hate tossing out the frying oil, but this dish was totally worth it. Seriously.

I can't believe I actually made these wings! When I took my first bite, I couldn't stop saying "OMG!"

Korean fried chicken, or yangnyeom-tongdak, is crispy, crunchy, spicy, and sweet and sour. It's soooo delicious. While I used chicken wings, you can also adapt this recipe to chicken parts or chicken tenders. Just adjust the timing for cooking.

I pretty much felt like hoarding these wings and not sharing them. They were that good.

This recipe will make you feel like you are not really doing it right while you are making it. You'll think that the chicken is not coated evenly with the batter, and that there is not enough sauce to coat the wings. Don't worry. It will all work out. Trust me. Mind blown.

This recipe has been adapted from the book, Maanghci's Real Korean Cooking. I'm a total fan. Get the book. You can also find a version of the recipe on Maangchi's website.

Another Fried Chicken Recipe using Gochujang:

Dirty Fried Chicken

More Chicken Wing Recipes on Karen's Kitchen Stories:

Air Fryer Sriracha Honey Chicken Wings

Chipotle-Lime Chicken Wings

One Pot Sticky Chicken Wings

Slow Cooker Asian Glazed Wings

Korean food, chicken, wings

Korean, chicken, wings, appetizers

Korean

Yield: 4 servings as a main course

Korean Fried Chicken Wings

ingredients:

For the Chicken

• 2 pounds chicken wings, tips removed, and cut into drumettes
• 1/2 cup cornstarch
• 1/3 cup flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• 1 gallon corn oil for frying

For the Sauce

• 2 teaspoons neutral oil
• 3 garlic cloves, minced
• 1/3 cup ketchup
• 1/3 cup brown rice syrup
• 1/4 cup gochujang
• 2 teaspoons apple cider vinegar
• 1 tablespoon toasted sesame seeds

instructions:

For the wings:

1. In a large bowl, combine the wings, cornstarch, flour, salt, pepper, baking soda, and the egg. Mix with your hands until the chicken is coated. 
2. In a large pot, heat 4 inches of oil until it reaches 350 degrees F. Add the chicken (in batches if necessary) and cook for 10 to 12 minutes. Transfer the chicken to a plate. 
3. Once you have made the sauce (see below) fry the wings again, for 10 to 12 minutes, until very brown and crunchy. Drain and add them to the the pan with the sauce. Stir to coat the chicken. Sprinkle with sesame seeds. 

To make the sauce:

1. In a large heavy frying pan or saucier, heat the oil and garlic and cook for about 30 seconds. Add the ketchup, brown rice syrup, gochujang, and the vinegar. Cook over low heat, stirring, for about 7 minutes. 

https://www.karenskitchenstories.com/2018/07/korean-style-fried-chicken-wings.html

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. 

See all the other recipes for today's Foodie Extravaganza:

• Korean-Style Fried Chicken Karen's Kitchen Stories 
• Pretzel Crusted Chicken Strips A Day in the Life on the Farm
• Nashville Hot Chicken Cookaholic Wife
• Twice Batter Fried Chicken Sneha's Recipe