Cooking Lucid
Crispy Korean Fried Chicken
Double-fried chicken wings with shatteringly crisp skin coated in a sticky-sweet gochujang glaze or classic soy-garlic sauce. Better than takeout.
Prep 20 min
Cook 35 min
Total 55 min
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 2 lbs chicken wings (drumettes and flats)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp grated ginger
- 2 tbsp rice wine or mirin
Step 2 — Coat and fry
- ½ cup potato starch or cornstarch
- ½ cup all-purpose flour
- Vegetable oil (for deep frying)
Step 3 — Make the glaze
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 garlic cloves (minced)
- 1 tsp sesame oil
- 1 tbsp butter
- Toasted sesame seeds
- Sliced green onions
Instructions
- 1
Marinate and coat
Toss chicken with salt, pepper, ginger, and rice wine. Rest 15 minutes. Mix potato starch and flour. Dredge chicken thoroughly.
- 2
Double fry
Fry chicken at 350°F for 10 minutes. Drain and rest 5 minutes. Increase oil to 375°F and fry again 5–7 minutes until deeply golden and crispy.
- 3
Glaze and serve
Simmer glaze ingredients in a pan until thick. Toss hot fried chicken in the sauce. Garnish with sesame seeds and green onions. Serve immediately.
Nutrition per serving: 520 cal · 34g protein · 28g carbs · 32g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
