Ingredients
— The Chicken —
2 lbs (900g) chicken wings or boneless thighs, cut into bite-sized pieces
1 tablespoon rice wine (or mirin)
1 teaspoon ginger, grated
1 teaspoon salt
½ teaspoon black pepper
— The Crispy Coating —
½ cup cornstarch (or potato starch for extra crunch)
¼ cup all-purpose flour
½ teaspoon baking soda
1 large egg
Oil for deep frying (vegetable, canola, or peanut)
— The Spicy Sauce (Yangnyeom) —
¼ cup Gochujang (Korean red chili paste)
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons honey (or corn syrup/brown sugar)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon sesame oil
— Garnish —
1 tablespoon toasted sesame seeds
2 tablespoons chopped peanuts (optional)
1 green onion, thinly sliced
Instructions
1. **Marinate:** In a large bowl, toss the chicken with the rice wine, grated ginger, salt, and black pepper. Let it sit for 20 minutes.
2. **Coat:** Add the cornstarch, flour, baking soda, and egg directly to the bowl with the chicken. Mix well with your hands until every piece is thoroughly coated in a thick, sticky batter.
3. **First Fry:** Heat about 2 inches of oil in a heavy pot or wok to 330°F (165°C). Carefully add the chicken in batches (do not crowd). Fry for 5–7 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
4. **Rest:** Let the chicken rest for 5–10 minutes. This step draws moisture to the surface so it can be fried off in the next step.
5. **Second Fry (The Secret):** Increase the oil temperature to 375°F (190°C). Add the chicken back into the oil and fry for another 2–3 minutes until the crust is deep golden brown and super crunchy. Drain on a wire rack.
6. **Make the Sauce:** In a large wok or skillet, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sauté until fragrant (don’t burn).
7. Add the Gochujang, ketchup, soy sauce, and honey. Stir well and let it bubble for 2–3 minutes until the sauce thickens and looks glossy. Stir in the sesame oil.
8. **Toss:** Add the hot, double-fried chicken into the sauce. Toss quickly and vigorously to coat every piece evenly.
9. **Serve:** Transfer to a serving plate. Sprinkle immediately with sesame seeds, chopped peanuts, and green onions. Serve hot.
Notes
Double Frying: Do not skip the second fry! The first fry cooks the meat; the second fry creates that signature glass-like crunch that Korean fried chicken is famous for.
Sauce Spice: Gochujang varies in heat level. If you prefer it milder, use less paste and more ketchup. For extra heat, add Korean chili flakes (Gochugaru).
Starch Choice: Potato starch is traditional and yields a lighter, crispier crust, but cornstarch works very well as a substitute.
Storage: This chicken stays surprisingly crispy for a while, but it is best eaten immediately. Reheat leftovers in an air fryer to revive the crust.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Deep Fry
- Cuisine: Korean