Fried Chicken Korean Style 韩国炸鸡

Ingredients

• 1 kgchicken wings, washed, drained and cut
• 1/2 tspsalt
• 1/2 tspground black pepper
• 1 tspminced ginger
• 64 g (1/2 cup)cornflour (cornstarch) or potato starch
• 3 clovesminced garlic
• 1dried red chilli, deseeded and cut into 1.3 cm pieces
• 2 tbspsoy sauce
• 107 g (1/3 cup)golden syrup (corn syrup)
• 2 tspvinegar
• 2 tspsoft brown sugar
• 2 tspDijon mustard
• 1 tsptoasted sesame seeds, for garnish
• 480 ml (2 cups), or enough for fryingpeanut oil

Instructions

1. 1

   Prepare the wings

   Wash and drain the wings thoroughly. Cut off each wing tip, then divide each wing in half.

2. 2

   Season the chicken

   Season the well-drained wings with the salt, minced ginger and ground black pepper.

3. 3

   Chill overnight

   Cover the chicken with cling film and refrigerate, preferably overnight. This gives the seasoning time to work and helps dry the surface for crispier frying.

4. 4

   Coat the wings

   Just before frying, coat the wings one at a time in the potato starch or cornflour, making sure each is evenly covered.

5. 5

   Heat the oil

   Heat the oil in a frying pan or pot over a high heat for about 7–8 minutes. Add the coated wings one at a time.

6. 6

   Fry the first time

   Cook over a medium-high heat for about 10 minutes, turning the wings a few times with tongs.

7. 7

   Lift from the oil

   Use a strainer to remove the fried wings from the oil.

8. 8

   Drain briefly

   Place the wings on kitchen paper and leave them for a few minutes.

9. 9

   Fry the second time

   Reheat the oil over a high heat and fry the wings again for 8–10 minutes, until thoroughly cooked, golden and very crisp when handled with tongs.

10. 10

    Remove the wings

    Lift the crunchy wings out of the oil with the same strainer.

11. 11

    Drain again

    Set the wings on a strainer lined with kitchen paper to drain off excess oil.

12. 12

    Start the glaze

    While the wings fry, heat oil in a non-stick frying pan. Add the minced garlic and dried red chilli and fry until fragrant.

13. 13

    Add the syrup

    Add the golden syrup (corn syrup) to the pan.

14. 14

    Add the vinegar

    Stir in the vinegar.

15. 15

    Add the mustard

    Add the Dijon mustard.

16. 16

    Add the soy

    Stir in the soy sauce.

17. 17

    Bubble the glaze

    Stir and cook the sauce until it bubbles.

18. 18

    Dissolve the sugar

    Add the brown sugar and keep stirring until it dissolves. Take the pan off the heat and set it aside.

19. 19

    Reheat the glaze

    When the chicken is cooked, bring the sweet, spicy, garlicky sauce back to a bubble. Add the hot, crispy wings.

20. 20

    Coat the wings

    Toss gently until all the wings are evenly coated with glaze.

21. 21

    Add sesame seeds

    Scatter over the toasted sesame seeds.

22. 22

    Serve at once

    Take the pan off the heat, transfer the wings to a serving plate and serve immediately.

What is Korean-style fried chicken?

Korean fried chicken is known for its crisp coating and often gets a second fry before being dressed in sauce. This version uses a sticky, sweet-and-savoury glaze with garlic, chilli, soy and mustard.

The wings are seasoned and chilled before frying, then coated in starch and fried twice. That sequence helps create a crisp surface under the glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 27g protein, 30g carbs, 32g fat.

The chicken supplies most of the protein, while the cornflour and syrup contribute carbohydrates. Peanut oil and the chicken skin account for much of the fat; serve a moderate number of wings with rice and vegetables to make a more balanced plate.

The overnight chill

Seasoning: Salt, ginger and black pepper are applied before the long rest, so the wings have time to take on their flavour.

Dry surface: Refrigerating the covered chicken overnight also helps dry its surface. Drain it well before coating so the starch adheres evenly.

A light starch coating

Cornflour: Coat each wing just before it goes into the oil, making sure there are no bare patches. Potato starch is the stated alternative and can be used in the same way.

Even coverage: Shake off any loose excess starch as you work. A thin, even layer fries more cleanly than clumps.

Why fry twice?

First fry: The initial 10-minute cook begins cooking the wings and sets their coating. Turn them a few times so they cook evenly.

Second fry: After a short rest, fry for another 8–10 minutes until golden and crisp. The recipe calls for the chicken to be thoroughly cooked through; use that doneness cue as well as the colour and texture.

Making the sweet-spicy glaze

Aromatics: Fry the garlic and chilli until fragrant before adding the syrup, vinegar, mustard and soy sauce in the listed order.

Sugar: Stir in the brown sugar until it dissolves, then take the pan off the heat. Bring the glaze back to a bubble just before adding the hot wings.

Timing and texture

Allow time for the overnight rest when planning this recipe; the stated total time is 1,480 minutes. The active frying and glazing happen after the chicken has chilled.

Drain the wings after each fry, then toss them in the glaze while hot. Serve straight away so the coating stays as crisp as possible.

What to serve alongside

Rice: Plain steamed rice makes a simple accompaniment to the sticky, strongly flavoured wings.

Vegetables: Add a fresh salad or lightly cooked greens to bring a crisp, mild contrast to the glazed chicken.

Recipe notes & tips

• Drain the wings particularly well before seasoning and coating them.
• Coat the wings just before frying so the starch does not become damp.
• Lower the wings into the oil one at a time to help keep the coating intact.
• Turn the wings during the first fry so they cook more evenly.
• Keep the glaze ready to reheat as soon as the second fry is finished.
• Toss the wings gently so the crisp coating is covered without being knocked off.

Variations

• More heat: Leave some seeds in the dried chilli for a hotter glaze.
• Milder glaze: Use less dried chilli for a gentler finish.
• Potato starch: Swap the cornflour for potato starch as the recipe allows.
• Extra sesame: Add a little more toasted sesame seed when serving.
• Rice accompaniment: Serve the wings with steamed rice to make them part of a fuller meal.

Common mistakes to avoid

• Wet wings: Drain them thoroughly before seasoning so the coating has a drier surface to cling to.
• Patchy starch: Coat each wing evenly just before frying to avoid bare spots.
• Crowded frying pan: Add wings one at a time and avoid packing them in so they can fry properly.
• Skipping the second fry: Fry again for the full 8–10 minutes, until golden, crisp and thoroughly cooked.
• Glaze added too early: Toss the wings in the glaze just before serving to help preserve their crunch.
• Burning the garlic: Fry it only until fragrant before adding the other glaze ingredients.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven or air fryer until hot; the coating may be less crisp after storage, and microwaving will soften it further.

Frequently asked questions