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