Korean Fried Chicken

koreanbapsang.com

Chef Realtor

subheading: For the chicken:

2 pounds chicken wings (about 16 drumettes and wingettes)

1.5 teaspoons salt (use 1 ts if using table salt)

pinch black pepper (or to taste)

1 teaspoon grated ginger

4 to 5 cups oil for frying about 2-inch deep (use deep, bottom heavy, medium size pot or pan)

subheading: For the dry batter option:

½ cup potato starch (or cornstarch)

subheading: For the wet batter option:

½ cup frying mix (aka tempura mix) or all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon salt, and optional ½ teaspoon garlic powder or onion powder.

¼ cup potato starch (or cornstarch)

¾ cup water

subheading: For the red spicy sauce (See note 1):

1 tablespoon soy sauce

2 tablespoons rice wine (or mirin) or other cooking wine

1 tablespoon or 1.5 tablespoons gochujang

1 tablespoon or 2 tablespoons hot sauce (sriracha, tabasco, Franks Original, etc.) You can use 2 Tbs ketchup instead along with a teaspoon vinegar, if you don't want extra heat.

2 tablespoons sugar

2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)

1 tablespoon minced garlic

½ teaspoon honey dijon mustard - optional

4 tablespoons water

subheading: For the soy garlic sauce:

2 tablespoons soy sauce

2 tablespoons rice wine (or mirin or other cooking wine)

2 tablespoons sugar

2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)

1 tablespoon minced garlic

1 teaspoon vinegar (white, rice, apple cider, etc.)

1 teaspoon or 2 teaspoons oyster sauce - optional

4 tablespoons water

subheading: For the optional garnish:

½ teaspoon sesame seeds

1 tablespoon chopped scallion

Directions at koreanbapsang.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer