Korean Fried Chicken Wings Recipe | SAVEUR

Korean Fried Chicken


Matt Taylor-Gross

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in "The Other KFC" for our March 2010 issue.

Korean Fried Chicken
Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings.


Canola oil, for frying
5 cloves garlic
1 (1 12-inch) piece ginger, peeled
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 12 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
23 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 34 lbs.)


Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
Whisk flour, cornstarch, and 23 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.