Korean Fried Chicken
Crispy, flavorful wings coated in a tangy Korean sweet chili sauce, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 2 lbs Chicken Wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
- 1/2 cup homemade Korean sweet chili sauce
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Prepare the Coating: In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper until well combined.
- Dredge the Wings: Coat each chicken wing in the flour mixture, ensuring they are fully covered for a crispy bite.
- Heat the Oil: In a deep fryer or large pot, heat oil to 350°F (175°C) for optimal frying conditions.
- Fry the Wings: Carefully add the wings in batches to the hot oil. Fry for about 8-10 minutes or until they turn golden brown and are cooked through.
- Drain Excess Oil: Remove the wings using a slotted spoon and let them drain on paper towels to absorb extra oil.
- Coat with Sauce: Place the fried wings in a bowl and pour the homemade Korean sweet chili sauce over them. Toss gently to ensure an even coating.
- Garnish and Serve: Sprinkle with sesame seeds and chopped green onions before serving to add flavor and a pop of color.
Notes
Ensure the oil is hot enough to keep the wings crispy and avoid overcrowding the pot while frying.
Find it online: https://www.chickenclassic.com/korean-fried-chicken/