Prepare to transform your taste buds with the most addictive chicken dish you'll ever experience! Sweet and Sticky Korean Fried Chicken isn't just a meal—it's a culinary adventure that combines crispy, golden-brown wings with a mind-blowing sauce that'll have you licking your fingers and craving more. If you've ever dreamed of restaurant-quality Korean wings right in your own kitchen, this recipe is about to make that dream a delicious reality.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/2 cup cornstarch
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- Vegetable oil for frying
Instructions
- Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy coating.
- In a large mixing bowl, coat chicken wings evenly with cornstarch, shaking off excess to create a light, even layer.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C), using a cooking thermometer for accuracy.
- Carefully lower chicken wings into hot oil in batches, avoiding overcrowding, and fry for 10-12 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Remove wings and drain on a wire rack or paper towel-lined plate to remove excess oil.
- In a separate saucepan, combine gochujang, honey, soy sauce, and minced garlic, whisking together over medium heat until smooth and slightly bubbling.
- Toss hot fried wings in the prepared sauce, ensuring each wing is thoroughly and evenly coated.
- Transfer glazed wings to a serving platter, garnish with optional sesame seeds and chopped green onions.
- Serve immediately while hot and sticky, with extra sauce on the side for dipping.
Tips
- Moisture is the Enemy of Crispiness: Thoroughly pat your chicken wings dry before coating to ensure an ultra-crisp exterior.
- Temperature Matters: Use a cooking thermometer to maintain oil at exactly 350°F for perfect, even frying without burning.
- Fry in Batches: Overcrowding the pan reduces oil temperature and leads to soggy wings. Give each wing space to crisp up beautifully.
- Double-Frying Technique: For extra crunch, consider frying the wings twice—first at a lower temperature, then again at a higher heat.
- Sauce Application: Toss wings in sauce immediately after frying while they're piping hot to help the glaze adhere perfectly.
- Garnish Wisely: A sprinkle of sesame seeds and chopped green onions not only adds flavor but makes your dish Instagram-worthy!
Nutrition Facts
Calories: 714kcal
Carbohydrates: g
Protein: g
Fat: 40g
Saturated Fat: 0g
Cholesterol: 40mg
