A blog about life, food and photography.

Sweet Korean Fried Chicken Wings

Sweet Korean Fried Chicken Wings

DSC_0052

I’€ve been craving Korean fried chicken wings for roughly 5 years now. So when wings went on sale for $3.47 at my local grocery store, it was a sign that I was meant to make them. KFC has nothing on this KFC (Korean Fried Chicken). The reason these are so delicious and crispy is because unlike the typical buttermilk drenched, thick flour breading, they are dusted with a cornstarch/flour mixture (no liquid) and double-fried. The double frying process ensures that the fat from the skin is rendered out, creating a thin crispy outer shell. Southern style breading is thick, and while it creates a crispy and golden outside, it usually leaves the skin inside flabby and bland.

Scroll to the end of this post for a printable recipe.

The skin on the Korean wings stayed crispy even after being drenched in a homemade sweet ginger soy sauce. The meat was tender and juicy on the inside. And most of you might think double frying seems more greasy than, say, frying only once; in actuality, the second frying session gives the skin a chance to render out even MORE fat, and overall leaves the chicken healthier and LESS greasy (not to mention golden brown). Ironic, isn’€t it?

DSC_0055

The sauce is made with a combination of ginger (lots of ginger), brown sugar, honey, vinegar and soy sauce. It is boiled down until thick and syrupy, and mixed with the freshly fried wings while still hot. Most recipes call for a cup of corn syrup (to create that glistening, shiny effect) but I used about 1/3 cup of honey instead. Honey is slightly sweeter than corn syrup, so I used less. The sliced ginger will also sweeten from the brown sugar/honey, and will resemble little pieces of candy in the sauce when done. You won’€t even recognize them, and they are surprisingly delicious when eaten.

If you’€re still not convinced, my husband (who usually HATES fried chicken, or any kind of wings) ate about 10 wings in 10 minutes. He absolutely loved these.

And once you taste them I can guarantee that you’€ll love them too.

doublefried

Left: Fried once / Right: Double fried

Sweet Korean Fried Chicken Wings (Makes 20 wings)

Ingredients:

  • 3 lbs. chicken wings (approx. 20 wings)
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. pepper

Sweet Ginger Soy Sauce:

  • 1 cup water
  • 1/2 cup ginger (sliced thinly)
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 1/3 cup honey
  • 4 Tbsp. soy sauce
  • 2 tsp. sesame seeds (optional)

Directions:

1) Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.

2) In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes; if wings aren’€t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.

3) In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside.

4) To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.

5) In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.

_____________________________________________________________

DSC_0002

Separate the drumettes from the wings. Rinse chicken with cold water and pat dry of excess liquid with paper towels.

DSC_0009

In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.

  DSC_0018

In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If the flour rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes; if wings aren’€t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.

DSC_0022

DSC_0023

DSC_0011

Sliced ginger.

DSC_0014

In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a sauce thick enough to coat a spoon. Set aside.

I forgot to take pictures of the sauce!!!!

Imagine it being brown, thick and syrupy when done.

DSC_0029

In between the first and second frying sessions, use a mesh strainer or slotted spoon to catch all the floury debris floating in the oil. This way you won’€t get any burnt little nubs of flour stuck onto the chicken.

DSC_0025

To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.

DSC_0035

These look good enough to eat already. And they are. But the sauce will make them taste even better.

DSC_0031

 DSC_0042

In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.

DSC_0045

Enjoy!

Sweet Korean Fried Chicken Wings

May 17, 2010
: 4
: Moderate

KFC has nothing on this KFC (Korean Fried Chicken). The reason these are so delicious and crispy is because unlike the typical buttermilk drenched, thick flour breading, they are dusted with a cornstarch/flour mixture (no liquid) and double-fried.

By:

Ingredients
  • 3 lbs. chicken wings (approx. 20 wings)
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. pepper
  • Sweet Ginger Soy Sauce Ingredients:
  • 1 cup water
  • 1/2 cup ginger (sliced thinly)
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 1/3 cup honey
  • 4 Tbsp. soy sauce
  • 2 tsp. sesame seeds (optional)
Directions
  • Step 1 Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.
  • Step 2 In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes
  • Step 3 if wings aren’t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.
  • Step 4 In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside.
  • Step 5 To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.
  • Step 6 In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.

A list of my other wing recipes you might like to try:

Hoisin and Honey Grilled Wings (on a grill pan)

Grilled Chicken Wings with Hoisin and Honey (on an actual grill)

Buffalo Wings

Vietnamese Style Grilled Wings

Asian Honey Glazed Wings



28 thoughts on “Sweet Korean Fried Chicken Wings”

  • I’m not a fan of frying foods, but I would totally make an exception for this dish. I’m making this dish this week. Great process photos.

  • Memoria – I’m not a fan of frying either. Especially using up so much oil for one dish. But you will love these!

    Neighbor – They have a Korean fried chicken place in SD…I think it’s called ‘BBQ Chicken’ (very generic sounding). I haven’t checked it out yet. It’s in that whole Balboa/Kearny Mesa area….

    Chiara – I think he liked it because it didn’t taste greasy like the average Southern fried chicken. You should give em a try! 🙂

  • Trissa – Thank you, I hope you give them a try!

    Ann – They’re one of my absolute favorites now too. Next time I might make thems spicy…

  • ON SALE FOR $3.47 A POUND!!!??? WOW!! Regular price for wings where I live in the midwest is between $1.79 to $1.99. Sale prices are usually $.99 to $1.29. I feel for you.

    The recipe looks wonderful. I have been tinkering around with KFC for awhile now and love a hotter sauce but your mix of corn starch and flour gives these wings a “different” crispiness then just the straight corn starch in many other variations.

    Great post!

  • Dave – Ohhhhh no it was $3.47 for 3 pounds. I wouldn’t ever pay that much for ONE pound. But where I live, it’s usually well over $2 per pound for chicken wings not on sale. So you can still feel bad for me 🙂

  • After spying the image of this chicken a couple months ago on Tastespotting, I couldn’t resist giving them a try. I finally prepared them and the results were astounding. Thank you!!

  • My friends and family likes the recipe despite the chicken drying up at times.
    How do I avoid drying up the inside of the chicken? I cook them only for 8 to 10 minutes @ 350. I can’t imagine frying them for 15 + 5 minutes. How do you do it?

  • ChickenFry – I don’t have any problems with the chicken drying out, but you could try marinating the chicken in buttermilk for 6-8 hours beforehand, pat them dry, then coat with the flour/cornstarch mixture and frying. That seems to be the secret for more juicy wings 🙂

  • Hi Candy!

    The Korean Wings are amazing. I made some for the family and they enjoyed it a lot. They said it was better than BonChon 🙂 My question is, how do you make it spicy?

  • hi

    I’ve been searching for sweet korean wings recipe a lot; I ate soy and garlic chicken wings at a Korean restaurant in NYC and loved them. Your recipe seems delicious and I would like to try it … can I add some garlic to the sauce?
    thanks a lot

  • Hi again!
    I made them but my family is special and everytime I make something delicious they want more; so I made 40 wings and doubled all the ingredients. The touch of the garlic was very good too.

    Thanks a lot, this recipe goes to my “recipes book”

  • Hi are using WordPress for your blog platform? I’m new to thhe blog world
    but I’m trying to get started and create my own. Do you need
    any coding expertise to make your own blog? Any help would be really appreciated!

  • hi there !
    i used to eat at this 4 finger fastfood restaurant when i studied in singapore and now that i moved to somewhere remote , i had a hard time of my korean fried chicken craving . but then i found this recipe earlier today and decided to just give it a try. the result is wonderful ! thank you for sharing this (: i even managed to temt my brother from his diet and he said that the chichken is delicious

Leave a Reply

Your email address will not be published. Required fields are marked *