If you like deep-fried chicken, you should really give this Korean fried chicken recipe a try, especially if you haven’t tried “the other KFC”. The thin crust is extra crispy from double frying, and the sweet and spicy sauce is simply amazing!
Try this finger-licking-good recipe for spicy Korean fried chicken (KFC) – double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce.
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
For the chicken
- 2 pounds chicken about 16 drumettes and wingettes
- 1 teaspoon salt
- pinch black pepper
- 1/2 teaspoon grated ginger
- 1/2 cup potato starch or corn starch (or deep-frying mix)
- 5-6 cups oil for frying
For the sauce
- 2 tablespoons grated onion
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 1 tablespoon soy sauce
- 4 tablespoons rice wine or mirin
- 2 – 3 tablespoons hot sauce I used Frank’s Original
- 4 tablespoons chili sauce or ketchup I used Heinz chili sauce
- 2 tablespoons gochujang Korean red chili pepper paste
- 2 tablespoons corn syrup or honey
- 1 tablespoon sugar or more to taste
- 1/2 teaspoon honey dijon mustard – optional
- 1 teaspoon sesame oil
For the garnish
- 1/2 teaspoon sesame seeds
- Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Marinate for 20 to 30 minutes.
- Heat a pan over medium-low heat. Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
- Remove any excess water from the marinated chicken. Add the potato (or corn) starch to the chicken, and toss well to coat evenly.
- Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F. Using tongs or chopsticks, drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden, about 5 to 7 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
- Reheat the oil to 370°F. Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
- Heat the sauce over medium-low heat. Add the chicken, and stir well until the chicken wings are evenly coated. Sprinkle with sesame seeds to serve.
Add 1 teaspoon gochugaru (Korean red chili pepper flakes), preferably fine grounds, to the sauce ingredients, if you like it very spicy. You can grind coarse gochugaru in a spice grinder if you don’t have fine grounds.If you let the oil temperature go up too high, turn the heat off until it cools down to the desired temperature.