A classic Korean fried chicken recipe using the double-frying technique for extra crispiness, topped with a homemade sweet and spicy glaze made from gochujang, honey, and sesame oil.
chicken wingscan be cut into drumettes, flats, and tips; or substitute with drumsticks, chicken breast, or thighs3 lb
gingergrated~1 tbspest.
Maggi Magic Sarap~1 tbspest.
red onionfinely minced or grated~1est.
garlicgrated or finely minced~3-4 clovesest.
gochujangKorean red chili paste~3 tbspest.
hot sauceadjust to taste for desired spiciness~1-2 tbspest.
soy sauceregular or low-sodium~2 tbspest.
mirinsweet Japanese rice wine
~2 tbspest.
honeyor corn syrup as substitute~1 tbspest.
sesame oil~1 tspest.
oilfor frying chicken and making glaze, used separately~1½ cupsest.
all-purpose flour~1 cupest.
cornstarchor potato starch as substitute~½ cupest.
baking powder~1 tspest.
saltfine salt~½ tspest.
garlic powder~½ tspest.
waterfor wet batter~1 cupest.
toasted sesame seedsoptional, for garnish~2 tbspest.
green onionthinly sliced, optional, for garnish~2 stalksest.
Steps
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1
Prepare the chicken: wash the wings and pat completely dry. Cut them into drumettes, flats, and tips, or use other chicken parts like drumsticks, breasts, or thighs.
2
Make the marinade: combine grated ginger and Maggi Magic Sarap in a bowl, then thoroughly coat the chicken with the mixture. Marinate for at least 1 hour, preferably overnight in the refrigerator.
3
Make the glaze: heat a small amount of oil in a saucepan over low heat. First add the minced red onion and cook until soft, about 1-1.5 minutes. Then add the grated garlic and cook for 30 seconds, followed by the grated ginger and cook for another minute.
4
Continue with the glaze: add gochujang and cook for 30 seconds. Add hot sauce to taste for desired spiciness. Add soy sauce and mix well. Add mirin and honey for sweetness.
5
Finish the glaze: add sesame oil and mix thoroughly. Continue cooking over low heat for about 10 minutes to reduce and thicken the glaze. As it cools, it will become thicker. Turn off the heat once it reaches the desired consistency.
6
Prepare the wet batter: in a bowl, combine all-purpose flour, cornstarch (or potato starch), baking powder, salt, and garlic powder. Mix all dry ingredients thoroughly.
7
Complete the batter: slowly add water while stirring, maintaining a 1:1 ratio of dry to wet ingredients. Mix until you achieve the right consistency—thick enough to coat the chicken evenly but not overly thick.
8
Heat the oil: heat the oil to 350°F (can go up to 370°F). Use a thermometer to confirm, or test by inserting a toothpick—it should bubble, indicating the oil is ready.
9
First fry: coat the marinated chicken pieces in the batter in batches, ensuring they are fully covered. Carefully place them in the hot oil without crowding the pan. Fry the first batch for about 5-7 minutes until lightly golden, turning once for even cooking.
10
Drain and cool: place the first batch on a wire rack to drain. Let it cool for 8-10 minutes before the second fry. Meanwhile, continue frying the remaining batches.
11
Second fry: heat the oil to 370°F. Place the cooled chicken back in the oil and fry for about 5 minutes until deeply golden and extra crispy.
12
Apply the glaze: place the fried chicken on a wire rack. Using a brush, evenly apply the cooled glaze to each piece of chicken. You can apply one or multiple coats for more flavor.
13
Plate and garnish: arrange the glazed chicken on a serving plate. Sprinkle with toasted sesame seeds and sliced green onions for garnish. Serve immediately to maintain crispiness.
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