Name: Korean Fried Chicken
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 pounds chicken wings; 2 tbsp squeeze bottle garlic ((or 4 garlic cloves peeled and chopped)); 2 tbsp squeeze bottle ginger ((or 1 two inch cube peeled and rough chopped)); 3/4 cup brags coconut aminos or low sodium soy sauce; 1/4 cup light brown sugar, packed; 3 tbsp honey ((or agave)); 2 tbsp lemon juice ((can use squeeze bottle)); 3 tbsp any mild chili paste or chili garlic sauce from huy fong foods ((I used Zocalo Aji Panca organic chili paste from peru)); 2 1/2 tbsp rice vinegar; 1/3 cup corn starch; 1 tbsp sesame seeds; enough canola oil to fill 1 inch deep cast iron pot

This is the best wing recipe I have ever had, not to toot my own horn! It’s like BonChon meets Buffalo Wild Wings. We all know those wings that come out crispy and 2 minutes after they are tossed in sauce they turn soggy…Not these wings! These Korean fried wings crunch under your teeth and stay crispy 30 minutes after coming out of the oven. Trust me, it took over 30 minutes for me to photograph them before I could chow down. I based the recipe off of Bon Appetite’s Korean Fried Wings. When I looked at their ingredient list, all I could think was ‘who has potato starch and gochujang paste laying around?’ I went to 2 grocery stores to find both ingredients, and could not find them anywhere. There had to be an easier way!

Good old fashioned corn starch works perfectly to yield that crunchy outer layer we all love. Instead of using an oil thermometer (something else that I do not have, and I don’t think most people have laying around), I preheated the oven to 425 so that after I fried the wings to perfection, I could finish them in the oven to make sure the chicken is cooked through.

I did about 20 minutes, but your time will vary depending on the size of the individual wings.

Substitutions:

Chili Paste: You can use ANY chili paste that you have laying around. I found it very difficult to find the traditional gochujang paste, so I substituted it for a mild peruvian chili paste that I found at my local grocery store (Zocalo Aji Panca organic chili paste). If you have a hard time finding chili paste, try ‘Chili Garlic Sauce from Huy Fong Foods’. Its the small jar with the green cap that most grocery stores carry in the asian food section. I use it in almost every Asian dish I make.

Corn Starch: If you do not have corn starch in your pantry, try substituting it for wheat flour, tapioca flour, rice flour or potato starch.

Canola Oil: If you do not have canola oil, try substituting it for another oil with a high smoking point. The smoking point is the point at which the oil begins to smoke, which can change the flavor of the food you are cooking. You want an oil with a higher smoking point so it can get hot enough without ruining your food. Try peanut oil, sunflower oil, safflower oil, vegetable oil or corn oil.

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Korean Fried Chicken

This korean fried chicken recipe uses items in your pantry to make the crispiest tastiest wings you have ever had!

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Prep Time 5

Cook Time 35

Total Time 40

Course Appetizer, entertaining food, party food, Side Dish

Cuisine asian, korean

Servings

Ingredients

3 pounds chicken wings
2 tbsp squeeze bottle garlic (or 4 garlic cloves peeled and chopped)
2 tbsp squeeze bottle ginger (or 1 two inch cube peeled and rough chopped)
3/4 cup brags coconut aminos or low sodium soy sauce
1/4 cup light brown sugar, packed
3 tbsp honey (or agave)
2 tbsp lemon juice (can use squeeze bottle)
3 tbsp any mild chili paste or chili garlic sauce from huy fong foods (I used Zocalo Aji Panca organic chili paste from peru)
2 1/2 tbsp rice vinegar
1/3 cup corn starch
1 tbsp sesame seeds
enough canola oil to fill 1 inch deep cast iron pot

Instructions

Preheat the oven to 425 degrees.
Combine soy sauce, chili paste, brown sugar, honey, rice vinegar, lemon juice, ginger and garlic in a small saucepan. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, whisking frequently. Remove from heat and strain through a metal strainer (if you don't have a metal strainer you can skip this step, just try to limit the amount of solids you toss the chicken with later).
Heat 1 inch of canola oil in a covered cast iron pot for about 5 minutes. Remove the lid and carefully place a layer of chicken wings in the pot using tongs. Cook for 5 minutes each side being careful not to burn, then transfer to a foil lined baking sheet. Repeat with the rest of the wings.
Place the fried wings in the oven for 15-20 minutes until the internal temperature is 165 degrees.
Place wings in a large bowl, pour the sauce over the wings and toss by placing a plate over the top of the bowl and shaking, keeping the plate in contact with the bowl the entire time.
Sprinkle with sesame seeds and chopped scallions. Enjoy!

Notes

Tips:

I don’t recommend salting your chicken prior to tossing with corn starch, as the Korean sauce is high in sodium from the soy sauce.

Keyword bonchon chicken recipe at home, korean fried chicken

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Did you like my ‘Korean Fried Wings’ recipe? If so, check out my ‘Creamy Root Vegetable Casserole‘ recipe!