The Best Korean Fried Chicken At Home
About this recipe
Korean fried chicken is a beloved dish known for its crispy texture and flavorful glaze. This recipe from Joshua Weissman takes you through the steps to create the best version at home, featuring a double-fry technique that ensures each wing is perfectly cooked and coated in a delicious gochujang sauce.
With a marination process that infuses the chicken with flavor and a unique sauce that balances sweetness and spice, this dish is a must-try for any fried chicken lover.
Ingredient notes
- Rice syrup can be substituted with honey or sugar.
- Ketchup is included as a secret ingredient for added flavor.
Tips from Joshua Weissman Recipes’s video
- Marinating the chicken wings with salt, sugar, MSG, black pepper, and ginger is crucial for flavor; massage the mixture into the chicken evenly for the best results.
- The double-frying technique is essential for achieving that signature crispy texture; fry the wings first at 325°F (163°C) to cook through, then increase the oil temperature to 350°F (177°C) for the second fry until golden brown.
Good to know
- How long should I marinate the chicken wings?
- Marinate the chicken wings for at least 1 hour, preferably overnight.
- What is the purpose of the two-station breading station?
- The two-station breading station allows you to coat the chicken wings in a wet batter followed by a dry dredge, ensuring an even and thorough coating.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken wings with kosher salt, granulated sugar, MSG, black pepper, and grated ginger. Massage the mixture into the chicken evenly.
- 2
Cover the marinated chicken and refrigerate for at least 1 hour, preferably overnight.
- 3
Prepare the gochujang sauce by combining gochujang, rice syrup, dark soy sauce, white distilled vinegar, sweet soy sauce, and ketchup in a saucepan. Mix well and bring to a boil over medium-high heat for 2-3 minutes.
- 4
Chop 7 cloves of garlic finely and add them to the sauce after removing it from heat. Let the sauce steep for 5-10 minutes, then strain out the garlic if desired.
- 5
Set up a two-station breading station with a dry dredge and a wet batter. For the dry dredge, mix potato starch, all-purpose flour, kosher salt, sugar, MSG, garlic powder, and white pepper in a bowl.
- 6
For the wet batter, take 1/3 cup of the dry dredge, add baking powder, and whisk in cold water until smooth.
- 7
Coat each chicken wing in the wet batter, then dredge in the dry mixture, ensuring they are fully coated. Shake off excess flour and place on a baking sheet.
- 8
Heat oil in a pot to 325°F (163°C). Fry the wings in batches for 8-10 minutes until cooked through but not browned.
- 9
Increase the oil temperature to 350°F (177°C) for the second fry. Fry the wings again until golden brown and crispy, about 5-7 minutes.
- 10
Remove the wings from the oil and drain on paper towels. Toss the fried wings in the gochujang sauce before serving.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on typical serving sizes for fried chicken.
Credit where it’s due: this recipe was transcribed from Joshua Weissman Recipes’s original video on YouTube. Follow them there — it’s their dish.
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