Korean Fried Chicken

Step 1

Marinate the wings:In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.*If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*

Step 2

Make the homemade fry mix (if making):Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.

Step 3

Make the wet batter:In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.

Step 4

Prepare the fry station:Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.

Step 5

Batter the wings:Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.

Step 6

Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.

Step 7

For the first fry:After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.

Step 8

After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.

Step 9

For the second fry:Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.

Step 10

Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.

Step 11

Combine all the ingredients for the soy garlic sauce in a fry pan (soy sauce, corn syrup, sugar, and garlic).

Step 12

Over medium heat, bring the mixture up to a simmer and let it cook for about 3 to 4 minutes, or until the sauce has thickened and is sticky. Stir occasionally.

Step 13

Add the wings to the sauce and toss until the wings are evenly coated with sauce. Garnish with sesame seeds if desired. Enjoy!

Step 14

Combine all the ingredients for the gochujang sauce in a frying pan (gochujang, honey, sugar, soy sauce, garlic, and ginger).

Step 15

Heat the mixture over medium heat and bring to a simmer. Stir occasionally. Let the sauce cook for about 2 to 3 minutes, until the sugar has dissolved and the sauce thickened.

Step 16

Add the wings to the sauce and toss until the wings are evenly coated. Garnish with sesame seeds and sliced green onions if desired. Enjoy!