These Korean Fried Chicken Wings are crunchy and flavorful. Double Deep fried until crackly crispy then tossed in delicious Honey-soy-sesame glaze!
This Korean Fried Chicken Wings Recipe is made of Gochujang, Korean spices, and cornstarch or potato starch. What makes this delicious is the perfect balance of Korean spices and the combination of light breading for a crunchy crust.
So what makes this popular Korean fried chicken so crispy? The use of cornstarch or potato starch (gluten-free) to make a light breading that creates a thin crust. Then double-deep fried until super crunchy, making this Korean-fried chicken so crispy.
I found adding a bit of baking soda to the breading and then dipping the chicken into soda water, creates a light crackly-crispy crust. Because of the chemical reaction of the baking soda to the acid (vinegar and soda water). It breaks the protein and also tenderizes the chicken to crisp up.
However, baking powder is typically used in other fried chicken recipes that use a bit of acid or don’t contain acid; in which the batter has buttermilk, egg, and flour to give an airy light batter. It also helps to create a crispy crust.
What makes Korean Fried Chicken different?
Korean fried chicken is known for its thin crispy crackly crust and for not using batter with egg and buttermilk.
My version of this recipe is inspired by my favorite takeout in our local Korean Restaurant. These Korean fried chicken wings are so crispy and delicious with honey glaze and sesame seeds that stay crunchy for hours! It comes with pickled Korean radish.
How to make Korean Fried Chicken Wings
I used half drummettes and half wingettes. You can also use this recipe for chicken thighs and chicken drumsticks (adjust cooking time).
Place the chicken wings in a bowl and drizzle the rice wine vinegar and mix by hand. Season with half of the spice rub then add the gochujang. Mix until evenly coated and set them aside to marinate for a few minutes. If making ahead, marinate overnight.
Start preheating the cooking oil. In another bowl, mix all the breading ingredients with half of the spice rub. Coat each wing with the breading and press or squeeze the chicken tightly to adhere.
In a small bowl, add the soda water, about 2 cups. Dip each chicken wing into the soda water, then back into the breading. This will give a chemical reaction to make a light crackly crispy crust. The soda water also helps the breading stick to the chicken.
Dredge and squeeze each wing tightly to be evenly coated with the breading. This breading will protect the chicken from drying out when double-fried. Place them on a plate or baking tray.
First Fry. Fry the chicken wings for about 7 to 8 minutes in preheated oil to 350°F (do not over-crowd). Turning often for even cooking. Place them on a dripping tray and let them sit for about 5 to 7 minutes. I cooked them in 3 batches so I don’t need to turn off the heat.
Second Fry. Reheat the oil and fry the wings for another 3 to 5 minutes or until super crispy. Remove from the oil and place them on a dripping tray or on a paper towel to remove excess oil.
For the glaze (optional). Add and mix the honey, soy sauce, and toasted sesame in a medium-sized bowl. Add minced garlic if desired. Then tossed in the crispy chicken wings until evenly coated. You may use your favorite spicy glaze instead.
What to serve with Korean Fried Chicken Wings? It’s typically served with Korean pickled radish. It’s also perfect to serve with other pickled vegetables or salads. Try these salad and pickled vegetable recipes!
Strawberry Cucumber Spinach Salad
Quick and Easy Refrigerator Dill Pickles
Storing
Refrigerate for up to 3 days in a sealed container and reheat in the oven at 400°F for 8 to 10 minutes. In the air-fryer at 375°F for 5 to 7 minutes. Freeze for up to 3 months in a sealed container. Thaw in the refrigerator overnight and reheat. It can be reheated by frying without the glaze for a few minutes until it crisps up again.
Korean Fried Chicken Wings
Watch How to Make It
Equipment
- Wok or deep frying pan
- kitchen tong
Ingredients
- 2 lbs Chicken wings about 10-wingettes and 10-drummettes
- Canola oil for deep frying, about 4 cups
- soda water about 2 cups
Korean Spice Rub
- 1½ tsp Kosher salt or sub with 1 tsp fine salt
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 tsp Korean Chilli powder or sub with paprika or cayenne for a spicy version
Marinade
- 1 tbsp Rice wine vinegar sub apple cider vinegar
- 1 tbsp Gochujang
- Half of the Korean spice rub a tablespoon
Breading
- ¾ cup Cornstarch or potato starch
- ¼ cup Rice flour sub with All-purpose flour or just use cornstarch
- ¼ tsp baking soda
- ¼ tsp ground black pepper
- Half of the Korean spice rub a tablespoon
Honey-soy-sesame glaze (no-cook)
- ½ cup honey
- 2 tsp soy sauce or to taste
- 2 tsp toasted sesame seeds
- garlic minced optional
Instructions
- Place the chicken wings in a bowl and drizzle the vinegar. Season with half of the spice rub then add the gochujang. Mix until evenly coated and set them aside to marinate for a few minutes. If making ahead, marinate overnight.
- Start preheating the cooking oil. In another bowl, mix all the breading ingredients with half of the spice rub. Coat each wing with the breading. Place them on a plate or baking tray.
- In a small bowl, add the soda water, about 2 cups. Dip each chicken wing into the soda water, then back into the breading. Dredge and squeeze tightly each wing to be evenly coated with the breading.
- First Fry. Fry the chicken wings for about 7 to 8 minutes in preheated oil to 350°F. Turning often for even cooking. Turn off the heat and place them on a dripping tray or a paper towel and let them sit for about 5 to 7 minutes.
- Second Fry. Reheat the oil and fry the wings for another 3 to 5 minutes or until super crispy. Remove from the oil and place them on a dripping tray or on a paper towel to remove excess oil.
- For the glaze. Add and mix the honey, soy sauce, and toasted sesame seeds in a medium-sized bowl. Then tossed in the crispy chicken wings until evenly coated.
Notes
