Go Back
Korean Fried Chicken, drumette
Print Recipe
5 from 2 votes

Korean Fried Chicken

A thin, crackly batter for maximum crunch. A spicy, sweet sauce that will leave you licking your fingers. The BEST Korean Fried Chicken recipe!!
Prep Time10 mins
Cook Time1 hr
Marinating Time30 mins
Total Time1 hr 40 mins
Course: Appetizer, Booze Food, Party Food, Snack
Cuisine: Korean
Keyword: Korean Fried Chicken
Servings: 4
Author: The Subversive Table | Lis Lam

Equipment

  • candy thermometer
  • Cast Iron Dutch Oven
  • Cooling Rack + Sheet Pan

Ingredients

Marinade Ingredients:

  • 2 lb chicken wings
  • 11/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp curry powder (optional)

Frying ingredients:

  • 1/2 cup potato starch or corn starch

Sauce ingredients:

  • 1/4 cup neutral oil (Peanut or Vegetable oil)
  • 2-3 Tbsp Chinese chile flakes from Asian Grocer (depending on taste)
  • 1 inch ginger minced
  • 6 cloves garlic minced
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 cup corn syrup

Garnishes (optional):

  • sesame seeds
  • 1 green onion chopped
  • 1 Tbsp cilantro chopped

Instructions

Instructions:

  • Place chicken wings in a large bowl. Add garlic, curry powder, and salt. Mix throughly. Cover and refrigerate, preferably overnight. If cooking right away, do not refrigerate but keep at room temperature.
    Korean Fried Chicken, marinade
  • Right before frying, add potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
    Korean Fried Chicken, potato starch

Prepare for deep frying:

  • Line a baking sheet with paper towels. Set aside.
  • Attach a thermometer to the side of a deep, cast iron Dutch oven. Another alternative is a regular pot with high sides. Add 2-3 inches of cooking oil with a high smoking point. (I use vegetable oil.) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
    cast iron dutch oven with candy thermometer attached
  • Wait until the oil temperature reaches 380F. Then, add the chicken wings in batches until golden and crispy, about 8-10 minutes. The temperature will initially dip but keep the oil temperature at 350F for the rest of the cooking time. Drain wings and set aside.
    Korean Fried Chicken, first fry
  • Now it’s time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already-fried) chicken wings in batches until they are darker and golden-brown in color, about 8-10 minutes per batch, at 350F. The wings are done when they look shrunken and compacted with a very crispy coating. Drain and set aside.
    Korean Fried Chicken, second fry

Prepare the sauce:

  • Add corn syrup, soy sauce, and rice vinegar in a small bowl. Mix throughly with a spoon and set aside.
  • Prepare the minced garlic and ginger. Set aside.
  • Heat a wok or deep stock pot over medium-high heat and add oil. When hot but not smoking, add chile flakes, garlic, and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
  • Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
  • Add the chicken wings and mix with a spatula or wooden spoon until each wing is coated in sauce. Heap onto a platter and garnish with sesame seeds and green onion and/or cilantro Serve with rice, kimchi, and beer.
    Korean Fried Chicken, platter

Notes

*I reuse deep-frying oil. When the oil has cooled to room temperature, drain over a fine mesh sieve into a glass jar with a tight fitting lid. The oil should keep indefinitely. (If you feel squeamish about re-using oil this way, just remember that restaurants re-use oil all the time, too!)