Step 1

Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.Transfer the chicken into a big bowl.Add 2 ts of kosher salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).

Step 2

Prepare a big wok or pan.Place 1 cup of water in the wok and heat it up.Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.

Step 3

Reheat the sauce.Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), ½ tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!

Step 4

Place plastic wrap on your cuttingboardAfter mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.Cut it into bite size pieces and enjoy!

Step 5

Jessicaf North carolina joined 6/20 & has 14 commentsPosted June 19th, 2020 at 12:15 pm | Log in to reply. So amazing. Korean fried chicken seems to go over even with picky eaters. Honey butter is our favorite but both this and the spicy also win plenty of praise. My husband now prefers Korean fried chicken to Kentucky fried. Never expected that conversion! shelizar69 Oklahoma (but Texan born and raised) joined 9/18 & has 2 commentsPosted November 20th, 2018 at 5:03 am | Log in to reply. I was wanting to make this for a Christmas party I’m going to. Can I put the chicken (after I fry it and sauce it) into a crockpot to transport it and keep it warm, or will keeping it warm like that make it soggy? Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 2nd, 2018 at 9:08 am | Log in to reply. After making it, it will be crunchy for several hours no problem. A crock pot will make it soggy. Diane Sparks Philippines joined 12/19 & has 1 commentPosted December 7th, 2019 at 10:27 pm | Log in to reply. Can it be served with a dipping sauce? If so what kind of sauce can be used to dip it in? lnaj SC joined 1/17 & has 1 commentPosted January 4th, 2017 at 12:17 pm | Log in to reply. My 89 yr old father in-law is a southern man who only eats southern food (which I consider over cooked and bland). He will not try anything ethnic. I made the crispy chicken with ginger yesterday and OMG is was so yummy. He lives 5 minutes away so I made him a plate (which my husband told me I was giving him too much because he does not eat much). He called me on my cell phone and left me a message “this was the best meal he has ever eaten. He said he ate all of it which is unusual for him”.So Maangchi, you won my finicky father in-law over with this dish.Just a few things to mention; both my husband and father in-law cannot eat spicy food so I omitted the chilies. Since I was cooking for 3 I cut all the measurements by half and the brown sugar even more. We loved it but next time I will make a separate batch with hot peppers for me because I love really spicy food.Love Love Love your site and plan on trying other dishes…Linda Maangchi New York City joined 8/08 & has 12,051 commentsPosted January 5th, 2017 at 1:54 am | Log in to reply. Hi Linda, I’m so happy to hear that your father-in-law loved your chicken. Thank you for sharing the lovely story with us! Sakiki joined 11/15 & has 2 commentsPosted November 12th, 2015 at 7:48 pm | Log in to reply. Hi Maangchi! I have a question to ask. For my Human Geography class I need to bring in a food from another country and the country that was given to me was South Korea, so I chose this recipe to do. My question is could I refrigerate this the night before and re-fry it again next morning to take to school? Or should I just fry the chicken the night before,refrigerate it, and the next morning I can fry it again and mix it with the sauce? Oh, and this class is 4 hours after I go to school so would it still be okay then too?Sorry for asking a lot of question and thanks for the help! :D Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 14th, 2015 at 12:04 pm | Log in to reply. Yes, fry the chicken the night before and keep it in the fridge, and fry it again and mix it with the sauce next morning. It will stay crunchy for several hours. Good luck with your school project and let me know how it turns out. Sakiki joined 11/15 & has 2 commentsPosted November 14th, 2015 at 6:29 pm | Log in to reply. Thanks so much for answering Maangchi! :) And would this also work for the Crispy and crunchy fried chicken? Because I’m thinking about doing that too. Thanks again so much Maangchi! LovelyKiki Japan joined 12/14 & has 6 commentsPosted December 18th, 2014 at 8:23 am | Log in to reply. Hey Maangchi, I’m a Jamaican living in Japan. I am happy I found your recipes because you explain so that anyone can do it. I made your Jap Chae and it was beautiful now I’ve made the braised potatoes and sweet and spicy chicken wings for my children’s end of term party tomorrow. They’ll be so happy. If I could have shared pics, I would. Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 18th, 2014 at 9:12 am | Log in to reply. wow exciting news! Good luck with making super delicious chicken tomorrow! tharini123 chennai joined 6/14 & has 1 commentPosted June 19th, 2014 at 12:53 pm | Log in to reply. Eonni i tried the recipe . I loved it and my brother appreciated it a lot . I love Korean cuisine , drama and culture . Kamsahamnida eonni Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 18th, 2014 at 9:12 am | Log in to reply. Thank you! Happy cooking! Omi Pop Humboldt Co, CA joined 3/14 & has 3 commentsPosted March 9th, 2014 at 12:34 am | Log in to reply. 안녕하세요! Does the vegetarian-ginger-candy version of this recipe have the same name in Korean or a different name? Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 10th, 2014 at 3:36 pm | Log in to reply. oh, it’s called Saenggang-Jeonggwa (생강정과) in Korean. luxy indonesia joined 7/13 & has 1 commentPosted July 17th, 2013 at 10:07 pm | Log in to reply. hi maangchi..i really love all your recipes..i’ve been trying some of your recipes from youtube and this is one of my favorite dish..i’m from indonesia, and because i can’t find any corn syrup, i use red sugar or “gula jawa” instead of corn syrup..it is made from coconut’s essence. but still i find it scrumptious!!oh also i try to replace the chicken with home made potato chips and cassava chips..and my family loves it..thx maangchi for your recipes..:D Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 18th, 2013 at 8:31 am | Log in to reply. Wonderful! Thank you for sharing the tip! gula jawa, I should remember it. Pink Washington, DC joined 6/13 & has 2 commentsPosted June 24th, 2013 at 1:27 pm | Log in to reply. I made this recipe this weekend & the chicken was pretty good BUT the sauce was a little too sweet. But this recipe was good overall. THANK YOU!!!! Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 18th, 2013 at 8:32 am | Log in to reply. ok, use less sweet stuff when you make it next time. Happy cooking! : )