Korean Fried Chicken

Korean Fried Chicken

Spicy, slightly sweet and incredibly delicious Korean fried chicken with gochujang, garlic, and honey plus one secret ingredient!


1 quarts canola oil

5 clove garlic , peeled

1 12 tbsps ginger, peeled, cut into chunks

1/4 cups soy sauce

3 tbsps gochujang

1 12 tbsps rice vinegar

1 tbsps toasted sesame oil

1 tbsps seedless strawberry jam

2 tbsps honey

2/3 cups all purpose flour

1 tbsps cornstarch

2 pounds chicken wings, washed and dried

1 tsps sesame seeds

2 medium scallions, trimmed of root end, cut across in 1/4-inch rings


Pour oil into a large heavy-bottomed pot to a depth of 2 inches.

Heat over medium-high heat until 350°F.  Blend the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil, jam, and brown sugar together until smooth.  Put sauce into a bowl.

Whisk flour, cornstarch and 2/3 cup ice water in another bowl.  Add chicken; toss.  Working in batches, fry chicken until golden, 6-8 minutes.  Drain on paper towels and allow to cool completely.  Fry at 350°F again until crisp, 6-8 minutes more.  Drain again.  Toss chicken in sauce. Stack chicken on a plate. Garnish with sesame seeds and scallions.

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