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Golden brown crispy Korean fried chicken wings glazed in a red spicy sauce and topped with sesame seeds

Korean Fried Chicken

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1 kg chicken wings, tips removed and split at joints
  • 0.5 tsp sal t
  • 0.5 tsp ground black pepper
  • 1 tsp minced ginger
  • 0.5 cup potato starch
  • 1 quart vegetable oil for frying
  • 3 tbsp gochujang (Korean chili paste)
  • 3 tbsp ketchu p
  • 0.25 cup hone y
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds for garnish

Instructions
 

  • In a large bowl, toss the chicken wings with salt, pepper, and minced ginger.
  • Coat the seasoned chicken thoroughly with potato starch, pressing to ensure a thin, even layer.
  • Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
  • Fry the chicken in batches for 8-10 minutes until lightly golden and cooked through; drain on a wire rack.
  • While chicken rests, combine gochujang, ketchup, honey, soy sauce, garlic, and sesame oil in a small saucepan over medium heat; simmer for 2 minutes until thickened.
  • Increase the oil temperature to 375°F (190°C).
  • Perform the second fry by submerging the chicken for 2-3 minutes until deep golden brown and extremely crunchy.
  • Transfer hot chicken to a large bowl, pour the warm sauce over it, and toss to coat evenly.
  • Garnish with toasted sesame seeds and serve immediately.