Have you ever tried Korean fried chicken–crispy-crunchy on the outside and oh so moist and tender inside? Well, if you haven’t it’s about time you did. And you don’t have to wait till you go to a Korean restaurant, because it’s so easy to make at home. With a few special ingredients (like baking powder, corn starch, and vodka), you’ll be throwing down like a pro. The sweet and spicy chili sauce offers and added bonus full of bite and flavor, but you can just as easily use Sriracha or your favorite hot sauce. Or just enjoy these amazing wings as is.
(from Serious Eats.com courtesy of J. Kenji Lopez-Alt)
3/4 cups corn starch
1 teaspoon baking powder
2 pounds chicken wings (about 12 whole wings)
2 quarts peanut oil or vegetable shortening
1/2 cup all-purpose flour
1/2 cup cold water
1/2 cup vodka
1 recipe Sweet and Spicy Chili Sauce (below)
Sweet & Spicy Chili Sauce:
1/4 cup gochujang
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to combine. Gochujang can be inconsistent in its thickness. Add up to 2 tablespoons water until sauce is just barely thin enough to drop off a spoon with inverted. Serve with Korean Fried Chicken.
1. Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking
powder in a large bowl and whisk until homogenous. Add chicken wings and toss
until every surface is coated. Transfer wings to a wire rack set in a rimmed
baking sheet, shaking vigorously as you go to get rid if excess coating.
Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up
2. When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep
3. Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and
2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water
and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons
additional water if batter is too thick. It should have the consistency of thin
paint and fall off of the whisk in thin ribbons that instantly disappear as they
hit the surface of the batter in the bowl.
4. Add half of the wings to the batter. Working one at a time, lift one wing and
allow excess batter to drip off, using your finger to get rid of any large
pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with
remaining wings in first batch. Fry, using a metal spider or slotted spatula to
rotate and agitate wings as they cook until evenly golden brown and crisp all
over, about 8 minutes. Transfer to a paper towel-lined plate and season
immediately with salt. Keep warm while you fry the remaining wings.
5. Serve plain, or toss with Sweet Soy Sauce For Korean Fried Chicken or Sweet
and Spicy Chili Sauce For Korean Fried Chicken (or serve sauce on side).