Korean Fried Chicken Wings Recipe
crackly crust glazed with soy citrus garlic or gochujang spicy sauce served with pickled radish
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Ingredients
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Chicken Wings
Method
Preparation
- 1
Prepare the Chicken Wings
In a large bowl, combine cornstarch, flour, salt, and black pepper. Dredge the chicken wings in the mixture until thoroughly coated.
- 2
Fry the Chicken Wings
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken wings in batches for 10-12 minutes or until golden brown and crispy. Drain on paper towels.
- 3
Make the Sauce
In a saucepan over medium heat, combine soy sauce, honey, minced garlic, minced ginger, rice vinegar, gochujang, and lime juice. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 4
Glaze the Wings
Toss the fried chicken wings in the sauce until well coated.
- 5
Prepare Pickled Radish
In a separate bowl, mix rice vinegar, sugar, and salt. Add the julienned daikon radish and let it pickle for at least 30 minutes.
