Description
This Korean Fried Chicken (KFC) recipe makes ultra-crispy chicken wings coated in a sweet, savory, and slightly spicy sauce. The chicken is double-fried for maximum crunch and then tossed in a sticky glaze made with soy sauce, garlic, rice syrup, and chili peppers. A perfect Korean-style appetizer or main dish.
Ingredients
Units
Scale
- 3 1/2 pounds chicken wings (about 1.6 kg), washed and drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon minced ginger
- 2/3 cup potato starch or corn starch
- 1/3 cup peanuts (optional)
- 4 cloves garlic, minced
- 3 to 4 large dried red chili peppers, seeded and cut crosswise into 1/3 inch pieces (optional)
- 1/4 cup soy sauce
- 1/2 cup rice syrup or corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon mustard (optional)
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- Grapeseed oil (or vegetable oil, peanut oil), for frying
Instructions
- Season the chicken wings with salt, pepper, and minced ginger. Let sit for 15 minutes.
- Coat each wing evenly with potato starch or corn starch. Shake off excess.
- Heat oil in a deep pot to 350°F (175°C). Fry chicken wings in batches for 7–8 minutes until light golden. Remove and let rest on a rack.
- Increase oil temperature to 375°F (190°C) and fry wings a second time for 2–3 minutes until extra crispy. Drain on a wire rack.
- Meanwhile, prepare the sauce: In a pan over medium heat, sauté garlic and dried chili peppers in a little oil until fragrant.
- Add soy sauce, rice syrup, vinegar, mustard (if using), and brown sugar. Stir and simmer until thick and glossy.
- Toss fried chicken wings in the sauce until evenly coated. Add peanuts if desired.
- Sprinkle with toasted sesame seeds and serve hot.
Notes
- Double-frying is key to achieving extra-crispy chicken.
- You can adjust sweetness by adding more or less rice syrup/brown sugar.
- For spicier chicken, keep more seeds in the dried chili peppers or add Korean gochugaru.
- Best served immediately for maximum crunch.
Nutrition
- Serving Size: 5–6 wings
- Calories: 410
- Sugar: 10g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg