Crispy Korean Fried Chicken
This crispy chicken is coated in a sticky sauce that perfectly balances sweet and savory flavors.
recipesbynani.comThere is nothing quite like the crunch of Korean fried chicken. It is a favorite in our house because the double frying method makes the skin incredibly crispy and light while the meat stays tender inside.
The secret is the glaze. It coats every piece of chicken with a beautiful shine and that classic ginger and garlic flavor we all love. It is the perfect meal for a Friday night dinner with family.
🧺 Ingredients
- 2 pounds chicken wings or drumettes
- 1 cup potato starch or cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for deep frying
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
👩🍳Instructions
- 1
Pat the chicken dry with paper towels and season it with salt and pepper.
- 2
Toss the chicken in the potato starch until each piece is well coated.
- 3
Heat the oil in a large pot to 350 degrees Fahrenheit.
- 4
Fry the chicken in small batches for about 10 minutes until light golden brown.
- 5
Remove the chicken from the oil and let it rest on a wire rack for 10 minutes.
- 6
While the chicken rests, combine the soy sauce, honey, rice vinegar, garlic, and ginger in a pan over medium heat.
- 7
Simmer the sauce for 3 to 5 minutes until it thickens slightly.
- 8
Increase the oil temperature to 375 degrees Fahrenheit and fry the chicken a second time for 3 to 5 minutes until it is deep golden and very crispy.
- 9
Drain the chicken and toss it immediately in the sauce until every piece is covered.
- 10
Sprinkle with sesame seeds before serving.
💡 Tips
Serve this chicken immediately while the crust is still piping hot and crunchy. If you have leftovers, keep them in the fridge in an airtight container for up to two days, though they are best eaten fresh.
Made this recipe? Let us know how it went.
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