Korean Fried Chicken practically bursts with flavor! Its juicy chicken is coated in Asian spices and slathered in a tangy, sweet, and sour sauce that will leave lips smacking and fingers licked. With just a hint of spicy heat, Korean Fried Chicken will have you coming back for seconds! In fact, be warned, though — this chicken is so delicious, you may want it for dinner every day.
Ingredients
For the wings:
- 5 cups vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 2 pounds chicken wings
- 1 tablespoon ginger, freshly grated
- 1/2 cup cornstarch
For the sauce:
- 3 tablespoons butter
- 5 small dried red chiles, sliced
- 1 tablespoon ginger, freshly minced
- 3 cloves garlic, minced
- 1/4 cup red chili paste
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons packed brown sugar
- 1/2 cup cocktail peanuts
Optional garnishes:
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Directions
Step 1 –In a deep pot over medium-high heat, heat the vegetable oil to 275 degrees F.
Step 2 –Line a large plate or baking sheet with paper towels.
Step 3 –In a small bowl, combine the salt, the pepper, the baking powder, and the garlic powder.
Step 4 –Pat the wings dry with paper towels.
Step 5 –Rub the wings with the spice mixture.
Step 6 –In a large bowl, toss the wings with the cornstarch, coating thoroughly.
Step 7 –Carefully add the wings to the oil, laying them in the oil away from you to avoid splashing, and fry, occasionally flipping with tongs, until the skin is just lightly crisped and golden, about 15-18 minutes.
Step 8 –Remove the wings from the oil and set them aside on the prepared paper towel-lined plate. Let them rest briefly.
Step 9 –Increase the frying oil heat to 400 degrees F.
Step 10 –Return the wings to the pot, and fry them again until they are deeply golden and the skins are crisp and crunchy, about 7-8 minutes.
Step 11 –Remove the wings from the oil and transfer them onto the paper-towel-lined plate to drain.
Step 12 –Place the wings in a large mixing bowl.
Step 13 –In a medium saucepan over medium-low heat, add the butter, the dried chiles, the ginger, and the garlic and cook until fragrant, for 2 minutes.
Step 14 –Stir in the red chili paste, the ketchup, the vinegar, and the soy sauce, and cook until it is bubbling.
Step 15 –Stir in the honey and the brown sugar and continue cooking until it is bubbling and slightly thickened.
Step 16 –Pour the sauce over the wings and toss until evenly coated.
Step 17 –Add the peanuts and toss to combine.
Step 18 –Garnish with the sesame seeds and the green onions.
Step 19 –Serve hot!
