Korean Fried Chicken (Crispy, Seasoned Style)
45 min
|
intermediate
|
high-protein,
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This Korean fried chicken gives you extra crispy, craggy wings with tons of flavor in every bite.
The light cornstarch batter and a touch of baking powder make the coating shatteringly crisp, just like your favorite K‑chicken spot.
Gochugaru, a mild Korean red pepper flake, adds gentle heat and color without overwhelming spice.
Ingredients (4 servings)
Ingredients
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How to Make Korean Fried Chicken (Crispy, Seasoned Style)
-
Season and dry the chicken
Pat the chicken wings very dry with paper towels so the coating sticks and fries up extra crisp.
Toss the wings with the sea salt and black pepper in a large bowl.
Let them sit while you mix the coating so the salt can season the meat.
-
Mix the crispy coating
In another large bowl whisk together the cornstarch, flour, baking powder, garlic powder, gochugaru, and paprika.
Make sure there are no clumps so every wing gets evenly coated.
-
Coat the wings
Add the seasoned wings to the bowl with the dry mixture and toss until every piece is well coated.
Press the coating onto the skin with your hands to build a thick, crunchy crust.
Transfer the coated wings to a wire rack and let them rest for 10 minutes.
-
Heat the oil
Pour vegetable oil into a deep, heavy pot so the oil is about 2 to 3 inches deep.
Clip on a thermometer and heat the oil to 325°F over medium heat.
Keep the heat steady so the wings cook through without burning the coating.
-
Fry the wings until cooked
Carefully lower a batch of wings into the hot oil, making sure you do not crowd the pot.
Fry for 8 to 10 minutes, turning occasionally, until the wings are cooked through and lightly golden.
Transfer the wings back to the wire rack and repeat with the remaining batches.
-
Double-fry for extra crispiness
Increase the oil temperature to 375°F for the second fry.
Return a batch of wings to the hot oil and fry 2 to 3 minutes until very crisp and deep golden.
Drain on the rack again and serve hot, plain or with your favorite Korean fried chicken sauces.
Substitutions
- All-purpose flour -> rice flour (for lighter, gluten-free wings)
- Use the same amount of fine white rice flour in place of the all-purpose flour. The crust turns extra light, very crisp, and fully gluten-free.
- Cornstarch -> potato starch
- Swap the cornstarch with potato starch, using the same volume. Potato starch gives a shatteringly crisp bite and a slightly drier finish.
- Gochugaru -> sweet paprika plus cayenne
- If you cannot find gochugaru, mix three parts sweet paprika with one part cayenne pepper. You get similar color and heat, though the flavor is less fruity and slightly smokier.
Tips
- Dry wings make the crispiest crust
- Moisture keeps the coating from browning properly, so take your time patting the wings dry on all sides. For even better results, leave them uncovered in the fridge for 30 minutes before coating.
- Use a thermometer for safe frying
- Oil that is too cool makes greasy chicken, while oil that is too hot burns the crust. A clip-on thermometer keeps your temperature steady through both fries.
- Do not crowd the pot
- Crowding drops the oil temperature fast and prevents the crust from crisping. Fry in batches so each wing has space around it.
- Rest the coating before frying
- Letting the coated wings sit on a rack for a few minutes helps the starch hydrate slightly. This step prevents bare spots and helps the crust cling to the chicken.
- Toss with sauce at the very last second
- If you plan to add a Korean style sauce, wait until just before serving. The double-fried crust softens quickly once sauced, so toss and eat right away.
Nutrition Facts *
| Energy | 487 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 24 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the wings are fully cooked inside?
- Look for deep golden brown skin and clear juices at the joint. For best accuracy, use an instant-read thermometer and check for 165°F in the thickest part, not touching bone.
- My coating falls off in the oil; what went wrong?
- Usually the wings were too wet or the oil temperature was too low. Dry the wings very well, rest them after coating, and make sure the oil is at 325°F before the first fry.
- Can I bake these wings instead of frying them?
- You can, but the texture will be different and less like classic Korean fried chicken. For the best baked version, lightly oil a rack set over a sheet pan and arrange the coated wings on top. Bake at 425°F for about 40 minutes, flipping once halfway, until crisp and cooked through.
- Can I make the wings ahead for a party?
- Yes, you can partially cook them ahead with the first fry. Cool the wings, chill covered up to 4 hours, then finish the second fry right before serving.
Serving Suggestions
These ultra crispy Korean style wings bring serious crunch to any snack spread or casual weeknight dinner.
Pair them with icy beer, crunchy pickled radish, and a sticky gochujang sauce drizzle for a full-on Korean pub vibe.
More pairings:
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