Korean Fried Chicken Wings

"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu,...
Korean Fried Chicken Wings
A Bird in the Hand/Laura Edwards

Korean Fried Chicken Wings

"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I don’t even eat it once a month. But when I do, I bloody love it. Hot, sweet, dark, messy, and wickedly good. I am not a fan of deep-frying—I get the children to stand by with a fire blanket when the fat gets to that rolling stage—but sometimes it is worth the effort (and I did try various “oven-baked” versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, but it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every Mood

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Deliver Ingredients


For the Sauce

  • 4 garlic cloves, grated
  • 1 -inch piece ginger root, peeled and grated
  • 4 1/2 Tablespoons Korean chili paste (gochujang)
  • 2 Tablespoons dark soy sauce
  • 1 Tablespoon rice vinegar
  • 3 Tablespoons soft dark brown sugar
  • 1 Tablespoon fish sauce
  • 1 Teaspoon sesame oil

For the Chicken

  • 2/3 Cups all-purpose flour
  • 1/4 Cup rice flour
  • chicken wings, tips removed if you prefer (3 pounds and 5 ounces total)
  • Vegetable oil, for deep-frying
  • Sesame seeds, to scatter
  • 2 scallions, minced


For the Sauce

Put everything for the sauce into a saucepan over low heat and heat gently, stirring a little to help the sugar dissolve. Bring to a boil, then reduce the heat and simmer for 5 minutes. It should be quite thick.

For the Chicken

Mix the all-purpose flour and rice flour together in a bowl. Toss the chicken wings in this and shake off the excess. Add about
 3 inches of oil to a deep pan and heat to 325 degrees F. Add a batch of chicken wings (cook the chicken in 3 batches so as not to overcrowd the pan
 — if you do, the temperature of the oil drops immediately) and cook these for 6 minutes at this temperature (keep an eye on the temperature and reduce the heat or pull the pan off of the heat for a little while if necessary). As each batch is done, transfer to a metal rack set over layers of paper towels.

Now heat the oil to 350 degrees F. Put the wings back into the oil (again in 3 batches) and cook them for another 5 minutes. Transfer them again to the rack and let the excess oil drip off onto the paper towels. Paint them all over with the sauce, put them on a plate, and scatter them with the sesame seeds and scallions. Serve the rest of the sauce on the side.

Fried Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Fried Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.