Korean · hard

Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs Chicken Wings; 1/2 cup Cornstarch; 4 cups Vegetable Oil (for frying); 3 tbsp Gochujang Paste; 3 tbsp Honey; 2 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 3 cloves Garlic Cloves (minced); 1 tbsp Sesame Seeds (optional)

Double-fried chicken wings coated in a sticky, sweet-spicy gochujang glaze. Impossibly crispy with an addictive crunch.

50 min
Total: 4
Serves: $15.00
Est. cost: 480
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteUse honey-soy glaze without gochujang for a kid-friendly version that is still delicious.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Chicken Wings2 lbs
Cornstarch1/2 cup
Vegetable Oil (for frying)4 cups
Gochujang Paste3 tbsp
Honey3 tbsp
Soy Sauce2 tbsp
Rice Vinegar1 tbsp
Garlic Cloves (minced)3 cloves
Sesame Seeds (optional)1 tbsp

Method

01
Pat chicken wings dry and toss with salt, pepper, garlic powder, and cornstarch until evenly coated.
02
Heat oil to 325F and fry wings in batches for 10 minutes. Remove and drain on a rack.
03
Increase oil to 375F and fry wings a second time for 5-7 minutes until golden and ultra-crispy.
04
While frying, whisk gochujang, honey, soy sauce, rice vinegar, and garlic in a saucepan over low heat until glossy.
05
Toss crispy wings in the glaze. Garnish with sesame seeds and sliced scallions.

480
Calories: 34g
Protein: 22g
Carbs: 28g
Fat