• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Course
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Ingredient
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
    • Rice & grains
    • Noodles
    • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Newsletter
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Sidebar
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Chicken, duck & turkey Lunch / Dinner Main Courses Snacks

Korean fried chicken wings

Published: 03.07.2021 ยป Last updated: 06.20.2022

Battered chicken wings are fried twice for extra crispness then tossed in a sweet-spicy sauce spiked with gochujang (Korean chili paste).

Korean fried chicken wings

Frying twice seems to be an Asian thing. Itโ€™s the same technique employed in cookingย Japanese tebasaki. If youโ€™ve never cooked fried chicken that way before, well, try it this time and youโ€™ll be amazed at the results.

So, how does Korean fried chicken wings differ from tebasaki? First of all, chicken wings are merely dusted with starch when cooking tebasaki. Korean fried chicken wings are battered before frying.

Deep frying battered chicken wings

But the main difference lies in the flavor and heat. Korean fried chicken wings are spicy hot because there is gochujang in the glaze while the subtle heat from tebasaki are derived from garlic and ginger.

Cooking sweet chili sauce for Korean fried chicken wings

But it isn’t just gochujang that provides the heat in Korean fried chicken wings because there’s garlic and ginger in the glaze too. Chili flakes have been omitted in this recipe for less heat. After all, not all of us have the same tolerance for heat as Koreans who grew up with spicy food.

Tossing twice fried chicken wings in sweet spicy sauce

As with tebasaki, the chicken wings are fried twice before they are tossed in the sauce thoroughly until every inch of the surface of the wings, including every nook and cranny, is coated with the glaze.

Korean fried chicken wings

Connie Veneracion
Frying the battered chicken wings twice, first over medium heat and then over intensely high heat, makes the crust extra crispy. And the crispy crust does not get soggy even after the fried chicken wings are tossed in the thick spicy sauce.
Korean fried chicken wings
Print
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marinating time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Main Course
Cuisine Korean
Servings 4 people

Ingredients
  

Chicken marinade

  • 1 kilogram chicken wings
  • 2 tablespoons rock salt
  • ยฝ teaspoon black pepper

To fry the chicken

  • cooking oil
  • 1 small egg
  • ยพ cup potato starch - or corn starch

For the glaze

  • 1 tablespoon cooking oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • ยผ cup ketchup
  • 2 tablespoons gochujang - (Korean chili paste) available in Asian groceries
  • ยผ cup white sugar
  • ยผ cup rice wine
  • 2 tablespoons soy sauce

Instructions
 

Marinate the chicken wings

  • Pat the chicken wings dry with paper towels and divide into two portions by cutting through the joint that connects with drumette from the wingette.
  • Place the chicken in a bowl, add the salt and pepper, and mix well.
  • Cover the bowl and let the chicken marinate in the fridge for three hours.

Fry the chicken

  • In a wok or frying pan, heat enough cooking oil to reach a depth of three inches.
  • Beat the egg and pour over the chicken wings. Mix well.
  • Add the starch and mix until a thin batter coats each piece of chicken.
  • Over medium heat, fry the chicken wings until lightly crisp, about four minutes.
  • Drain the chicken on a rack or strainer and leave to rest.

Cook the glaze

  • In a clean wok or frying pan, heat the tablespoon of oil.
  • Saute the ginger and garlic just until starting to brown.
  • Add the gochujang and sugar.
  • Pour in the rice wine and soy sauce.
  • Mix, allow to simmer for 30 seconds then turn off the heat.

Refry the chicken wings

  • With the heat set on high, fry the chicken wings until the crust is golden, about two minutes.
  • Reheat the glaze until bubbly, add the fried chicken wings and toss to coat each piece evenly.

Serve the Korean fried chicken wings

  • Optionally, sprinkle toasted sesame seeds over the chicken before serving.
Keyword Chicken Wings, Fried Chicken
Share on Facebook Share on Pinterest Share on Email Share on Reddit Share on WhatsApp

Recipes and stories in your inbox

  • #26 More than one way to enjoy miso soup
    05.26.2023
    Basic miso soup has tofu, wakame and scallions. But you can add more vegetables, or even meat, mushrooms or seafood, and it won’t be sacrilege.
More in Chicken, duck & turkey
Spicy fried chicken wings on serving plate

Ginger Sriracha fried chicken wings

Soboro don

Soboro don

Chicken wonton noodle soup

Chicken wonton noodle soup

Creamy chicken and macaroni soup (Filipino sopas)

Creamy chicken and macaroni soup

Cheesy Fried Chicken Sandwiches

Cheesy fried chicken sandwich

Baked Buffalo chicken wings with dipping sauce on serving plate

Baked Buffalo chicken wings

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

More about me and Umami Days ยป

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved