Korean Fried Chicken (KFC for short), are succulent little wings that are so crunchy and juicy even before they are covered with delicious sauce. These sticky, sweet, slightly salty wings pack a bit of heat and will having you literally picking every last bit of met off the bones as you transition into you own fulfilling Foodlicious meal experience. This style of KFC is double fried which is the secret to making them so crispy that they remain crunchy for hours after cooking. If you like fried wings, you’ll will love KFC double fried wings for sure.
When I first started cooking fried chicken, I could never get them this crispy. Once I started exploring different cultures for methods of cooking, I came up with this recipe. I highly recommend giving this a try and adding another notch to the list of quality items in your meal repertoire. Everyone in my family loves the homemade Asian inspired KFC just about as much as our local favorite wings place; best part the cost is way less when made fresh at home.
First fry. Cook for 12-16 minutes or until lightly golden brown. Then remove the wings and transfer them to a baking rack.
Second fry. Return the wings to the pot of oil and cook for additional 8-10 minutes or until deeply golden brown.
Korean Fried Chicken
- 3 lbs chicken wings
- 1 tbsp toasted sesame seeds optional but highly recommended
- 1 cup cornstarch
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup honey
- ¼ cup gochujang
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp sesame oil
- Place the chicken wings into a large bowl. Then coat the wings with the dry ingredients except the sesame seeds.
- In a deep-frying pot or wok, add 6 cups of vegetable oil. Heat the oil up to medium-high, around 275-300°F for 5 minutes before adding the wings.
- Carefully add the wings to the pot of hot oil.Cook for 12-16 minutes or until lightly golden brown. Then remove the wings and transfer them to a baking rack.
- Heat up the oil to 400-425°F for 5 minutes. Return the wings to the pot of oil and cook for additional 8-10 minutes or until deeply golden brown (See picture for reference). Then remove the wings and transfer them back to the baking rack.
- Making the sauce: Heat a large non-stick pan or wok over medium-high. Add the sesame oil and garlic. Stir until fragrant for 20-30 seconds. Put the rest of the sauce ingredients and stir evenly or until it bubbles.
- Turn down the sauce heat to low-medium before adding the fried wings. Toss the wings around in the sauce until they are completely coated.
One thought on “Korean Fried Chicken”
This chicken looks so good! Never experimented with Korean food at home as would eat out! This recipe is a keeper!!