Korean Fried Chicken

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Fried chicken recipe with a batter and sauce to coat, then double-fried.

Prep Time40

Cook Time25

Total Time1 5

Course: Appetizer, Main Course

Cuisine: Korean

Keyword: crispy fried chicken, deep fried chicken

Servings: people

Calories: 10838kcal

Author: Vanjo Merano

Ingredients

3 lbs. chicken wings
8 grams Maggi Magic Sarap
1 teaspoon ginger minced
3 1/2 cups canola oil

Batter Ingredients

1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup water

Sauce Ingredients

1 tablespoons onion minced
2 teaspoon garlic minced
1 teaspoon ginger minced
2 1/2 tablespoons honey
1 teaspoon sesame oil
1 tablespoon soy sauce
1/4 cup mirin see notes below
2 tablespoons hot sauce
2 tablespoons gochujang see notes below
1 1/2 tablespoons cooking oil

Instructions

Combine chicken wings, 1 teaspoon minced ginger, and 8 grams of Maggi Magic Sarap in a large bowl. Mix well. Let it stay for 15 minutes.
3 lbs. chicken wings, 1 teaspoon ginger, 8 grams Maggi Magic Sarap
Meanwhile, make the sauce by heating 1 1/2 tablespoons of cooking oil in a saucepan. Saute the onion, ginger, and garlic for 30 to 40 seconds. Add mirin, and soy sauce. Let boil and then add the honey, gochujang, hot sauce, and sesame oil. Stir and continue simmering until the mixture thickens. Set aside.
3 1/2 cups canola oil, 1 tablespoons onion, 2 teaspoon garlic, 1 teaspoon ginger, 2 1/2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1/4 cup mirin, 2 tablespoons hot sauce, 2 tablespoons gochujang, 1 1/2 tablespoons cooking oil
Heat 3 1/2 cups of canola oil in a deep pan or wok.
3 1/2 cups canola oil
Combine all the batter ingredients in a large bowl. Stir until well blended.
1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup water, 1/2 teaspoon garlic powder
Dip the chicken wings into the batter. Note: let the excess batter drip.
Fry the chicken wings by batch for 5 to 7 minutes. Remove from the pan and let it rest for 10 minutes.
Put the fried chicken wings back into the pan. Deep fry for 5 to 6 minutes of until the color turns golden brown. Remove from the pan and let it cool down.
Brush each piece of chicken wing with sauce.
Arrange on a serving plate. Serve. Share and enjoy!

Notes

These ingredients are commonly used in Korea and can significantly transform the flavor of the sauce, so it is important to include them.

Mirin - Its natural sugars contribute to the caramelization and glaze, giving the sauce a rich, glossy finish.
Gochujang - Its spiciness enhances the taste of the chicken. It also helps create a signature glaze that clings to the crispy chicken, giving it a glossy, flavorful coating.

I want you to follow the recipe to create the same taste, but if you do not have these two ingredients, here are some alternatives you can try. Just remember, the overall taste will be different, but it will still be flavorful.

Alternative for mirin - You can use sake or dry sherry and add a bit of sugar.
Alternative for gochujang - Mix red chili paste with a touch of miso paste, sugar, and a splash of soy sauce to mimic its spicy, sweet, and umami flavor profile.

While these substitutes may not be identical, they can still add depth and balance to your dish.

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