Description
This recipe features tender, perfectly cooked chicken wings coated in a crispy, golden crust and glazed with a sweet, spicy, and savory yangnyeom sauce made with gochujang, ketchup, honey, and sesame oil. Crispy Korean fried chicken is ideal for dinner parties, casual weeknight meals, or whenever you crave bold, satisfying flavors that feel special and restaurant-quality at home.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- salt, for seasoning
- black pepper, freshly ground
- 1 teaspoon grated ginger, fresh works best
- 1 tablespoon rice wine or cooking wine, for the marinade
- 1/2 cup potato starch, the key to extra crispiness
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon gochugaru, Korean red pepper flakes
- 1/2 teaspoon paprika
- water, as needed for the batter
- neutral oil for frying, vegetable or canola oil
- 2 tablespoons gochujang, Korean red chili paste
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Optional toppings, sesame seeds, sliced green onions, extra gochugaru for heat
Instructions
- Dry and Season: Pat the chicken wings dry with paper towels to remove excess moisture. Season generously with salt, black pepper, grated ginger, and rice wine, then let sit for about 20 minutes so the flavors penetrate the meat.
- Make the Dry Coating: In a large bowl, combine potato starch, all-purpose flour, garlic powder, salt, gochugaru, and paprika.
- Create the Batter: Take roughly half of the dry mixture and gradually add water while stirring to create a semi-thick batter that clings to the chicken but isn't gloopy.
- Coat the Wings: Add the seasoned chicken wings to the batter and coat evenly, making sure each piece is thoroughly covered.
- Double Coat for Texture: Transfer the battered wings into the remaining dry mixture and press firmly so the coating adheres and creates rough, crunchy texture bits all over.
- Rest Before Frying: Let the coated chicken rest for about 10 minutes so the crust sets.
- First Fry: Heat oil to 325 degrees Fahrenheit. Fry the wings for 6 to 8 minutes until lightly golden and cooked through, then remove and let rest on a rack for about 10 minutes to cool slightly.
- Second Fry for Crispiness: Increase the oil temperature to 375 degrees Fahrenheit and fry the wings again for 2 to 3 minutes until deeply golden and very crispy. Remove and drain on a paper towel-lined rack.
- Combine and Simmer Sauce: In a small saucepan over medium heat, combine gochujang, ketchup, sugar, honey, soy sauce, minced garlic, and rice vinegar. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
- Finish the Sauce: Turn off the heat and stir in the sesame oil for a rich, nutty flavor that completes the sauce.
- Combine Wings and Sauce: Place the hot fried wings in a large bowl and pour the warm yangnyeom sauce over them.
- Toss Gently: Toss the wings gently until they're evenly coated with the sauce, making sure each piece gets a good coating.
- Plate and Garnish: Transfer the glazed wings to a serving plate and garnish generously with sesame seeds and sliced green onions for color and freshness.
- Serve Immediately: Enjoy your crispy Korean fried chicken while the coating is still at its crunchiest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes