Textual Chef Textual Chef

Korean Fried Chicken

Crispy double fried chicken wings coated in a sticky, sweet, and spicy red pepper glaze.

45 minMediumServes 4580 cal/serving

KoreanDinnerStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreePork-FreeShellfish-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 2 lbs chicken wings, patted dry
  • 2/3 cup potato starch
  • 4 cups vegetable oil
  • 3 tbsp Korean red pepper paste
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds

Instructions

  1. 1

    Ensure 2 lbs patted dry chicken wings are thoroughly dried with paper towels.

  2. 2

    Toss chicken wings in 2/3 cup potato starch until evenly coated, shaking off any excess.

  3. 3

    Heat 4 cups vegetable oil in a deep pot to 330°F (165°C).

  4. 4

    Fry chicken wings in batches for 10 minutes, transfer to a wire rack, and let rest for 5 minutes.

  5. 5

    Increase oil temperature to 375°F (190°C) and fry chicken wings a second time for 5 to 7 minutes until golden brown and the internal temperature reaches 165°F (74°C).

  6. 6

    In a pan over medium heat, combine 3 tbsp Korean red pepper paste, 1/4 cup honey, 2 tbsp soy sauce, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 2 tsp toasted sesame oil, simmering for 2 minutes until bubbling.

  7. 7

    Toss fried chicken wings in the warm glaze, garnish with 1 tbsp toasted sesame seeds, and serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

How hot should the oil be for Korean Fried Chicken?

For Korean Fried Chicken, the frying oil is held at 330 F (about 165 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 375 F (about 190 C), given in step 5. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Korean Fried Chicken?

Step 4 reads: "Fry chicken wings in batches for 10 minutes, transfer to a wire rack, and let rest for 5 minutes." Heat drives the juices toward the center. The rest in step 4 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of honey in Korean Fried Chicken?

The entry for Korean Fried Chicken calls for 1/4 cup honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Can I make Korean Fried Chicken gluten-free?

Yes. The gluten in Korean Fried Chicken is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Korean Fried Chicken contain sesame?

Yes: 2 tsp toasted sesame oil and 1 tbsp toasted sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Korean Fried Chicken?

It is not a good candidate. Refrigerate what is left of Korean Fried Chicken within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Korean entries

All Korean recipes · All Dinner recipes · All Chicken recipes