Korean Fried Chicken Wings

From Korean Feast

Why This Recipe Works

A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of Korean fried chicken. The biggest challenge is preventing the sauce from destroying the crust. We dunk the wings (which cook quickly and offer a high skin-to-meat ra...

Why This Recipe Works

A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of Korean fried chicken. The biggest challenge is preventing the sauce from destroying the crust. We dunk the wings (which cook quickly and offer a high skin-to-meat ratio for maximum crunch) in a loose batter of flour, cornstarch, and water, which clings nicely to the chicken and fries up brown and crispy. To help the coating withstand a wet sauce, we double-fry the wings, which removes more water from the skin than a single fry does, making the coating extra-crispy. The Korean chile paste known as gochujang gives our sauce the proper spicy, fermented notes, while sugar tempers the heat, and garlic and ginger—cooked briefly with sesame oil—provide depth.

Korean Fried Chicken Wings