Super easy to make and absolutely delicious, this Korean Fried Chicken will have you wishing you made more! Double fried to golden crispy perfection and then coated with a sweet, spicy, and sticky gochujang sauce, you’ll be making this regularly!
Pat dry the chicken wings with a paper towel if they are moist.
Coat the chicken with mirin, garlic powder, and onion powder and set aside in the fridge for an hour.
Combine the potato starch and baking powder and then coat the chicken wings in the coating.
Prepare a lined sheet pan with a cooling rack on top.
To a Dutch oven or large skillet, add just under 2 inches of oil and heat it to 345F/174C.
Slowly add in a couple chicken wings at a time. Fry for around 8 minutes, flipping the chicken wings at the halfway mark. Transfer to the cooling rack and repeat until you’ve fried all of the wings.
Increase the temperature of the oil to around 375F/195C and add the cooked chicken back in, again in batches.
Double-fry the chicken wings for around 2 minutes or until the wings are golden.
To make the sauce, add the olive oil and garlic to a pan on medium heat. Let the garlic cook for thirty seconds to a minute before adding the ketchup, brown sugar, gochujang, rice wine vinegar, and water. Let the sauce cook for 2 to 3 minutes, stirring throughout and add more water if you’d like for the sauce to be thinner.
Toss the fried chicken in the sauce and serve.
Notes
This makes 2 servings if you're eating them as a main or 3 to 4 servings as an app.
Feel free to double or triple the recipe. The sauce is just enough for 1½lbs of wings so be sure to scale up the sauce as well.