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CuisineAsianKoreanChickenHigh-FiberHigh-ProteinSpecial OccasionPan FryWokStove TopPartyGame DayDeep-FryAppetizersDairy-FreeComfort Food

Spicy Korean Chicken

featured in Fried Chicken from Around the World

This Korean-style chicken dish is packed with bold and spicy flavors, thanks to a marinade made with soy sauce, gochujang, and brown sugar.

Alvin Zhou
Tasty Team
96% would make again
Spicy Korean Chicken

Ingredients

for 2 servings

  • oil, for frying

Batter

  • ½ cup cornstarch (65 g)
  • ½ cup flour (65 g)
  • 2 teaspoons salt
  • 1 cup water (240 mL)
  • 10 chicken wings, or drumettes
  • 1 cup cornstarch (125 g)

Sauce

  • 2 tablespoons soy sauce
  • ¼ cup honey (85 g)
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang, (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • sesame seed, to serve

Nutrition Info

  • Calories 1294
  • Fat 52g
  • Carbs 164g
  • Fiber 2g
  • Sugar 53g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a pot to 340°F (170°C).
  2. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
  5. Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
  6. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  7. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Spicy Korean Chicken