Korean Fried Chicken Recipe
Crispy fried chicken tossed in Korean sauce.
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine chicken wings, minced garlic, minced ginger, soy sauce, rice vinegar, black pepper, and salt. Mix well and let it marinate for at least 30 minutes (or up to overnight) in the refrigerator.
- 2
Prepare the Coating
In a separate bowl, whisk together cornstarch, all-purpose flour, and water until smooth. The batter should be thick enough to coat the chicken wings.
- 3
Heat the Oil
In a deep frying pan or wok, heat oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Chicken
Dip each marinated chicken wing into the batter, allowing excess to drip off. Carefully place the wings in the hot oil and fry them in batches until golden brown and crispy, about 8-10 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.
- 5
Prepare the Sauce
In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup sugar, and 1 tsp of garlic. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- 6
Toss in Sauce
Once all the wings are fried and drained, place them in a large bowl, pour the sauce over them, and toss to coat evenly.
- 7
Serve
Serve the Korean fried chicken hot, garnished with sesame seeds and sliced green onions if desired.