Korean Fried Chicken

Name: Korean Fried Chicken
Total time: PT0D0H0M
Ingredients: Canola oil, for frying; 5 cloves garlic; 1 (1 1/2-inch) piece ginger, peeled; 3 tbsp. soy sauce; 3 tbsp. gojujang (Korean chile paste); 1 1 ⁄ 2 tbsp. rice vinegar; 1 tbsp. Asian sesame oil; 1 tbsp. honey; 2 ⁄ 3 cup flour; 1 tbsp. cornstarch; 16 chicken wings (about 1 3/4 lbs.)

MATT TAYLOR-GROSS

By SAVEUR Editors

Published on April 25, 2014

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in "The Other KFC" for our March 2010 issue.

What You Will Need

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Ingredients

Canola oil, for frying
5 cloves garlic
1 (1 1/2-inch) piece ginger, peeled
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 ¹⁄₂ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
²⁄₃ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)

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Instructions

Step 1

Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.

Step 2

Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.