These spicy Korean chicken wings are crispy and coated with sticky, sweet and spicy sauce. They are so simple, but also so delicious. The skins get all crispy while the meat was still moist.
These chicken wings not only delicious but they are super easy to make. The secret to getting extra crispy skin is to use starch and double fry the chicken.
If you make this Spicy Korean Fried Chicken, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!
Related article: Pickled Red Radish
Spicy Korean Fried Chicken
Ingredients
- 1kg chicken wings, wing tips removed and wings cut in two
- 2 tsp sesame oil
- sea salt and freshly cracked black pepper
- 1/4 tsp baking soda
- 3/4 cup cornstarch or potato starch
- cooking oil
Spicy gochujang sauce
- 2 tbsp vegetable oil
- 2 cloves garlic
- 2 tbsp cup ketchup
- 1/4 cup gochujang
- 2 tbsp honey or corn syrup
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
Direction
- Place the chicken, sesame oil, salt, freshly cracked black pepper, and baking soda in a large bowl, mix to combine. Add corn starch and toss to coat. Cover and allow to marinate for 30 minutes.
- Fill a large deep-sided frying pan half-full with the oil, heat until it reaches 180 C. Carefully lower the chicken into the oil. Cook for 10 minutes, or until golden. Remove and drain the chicken.
- Second fry the chicken for another 7-10 minutes. Drain on absorbent paper.
- Spicy gochujang sauce: place the ketchup, gochujang, and honey in a mixing bowl, mix well. Heat the oil in a large nonstick frying pan, add garlic and stir fry until fragrant, 2 minutes. Turn down the heat and pour in the sauce, cook over low heat. Add chicken and sesame oil, toss to combine.
- Serve the chicken with toasted sesame seeds and pickled daikon or radish.
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