I'm not a huge fan of wings, but I will gladly eat Korean fried chicken wings any day of the week. Slightly sweet, slightly tangy, and slightly spicy with extra crispy skin, I can gobble these wings right up (no pun intended). There are many, many Korean fried chicken recipes out there, but this particular recipe is the one that I've had success with more than once.
**Helpful tips and common mistakes
This Korean fried chicken recipe can be used for wings or for drumsticks. Either way, the method is the same. Start by making the dry flour mixture. You can also substitute the cornstarch for potato starch.
You may have noticed that we are frying the chicken twice. Yes, that's right, we're going to take the trouble to double fry them for extra crispiness. If you're using drumsticks, they may need longer in the fryer before they are done. Alternatively, you can fry the chicken for 10 minutes and finish them in the oven. If you're finishing them in the oven, cook the chicken at 400 degrees F for 20-25 minutes or until browned and the chicken juices run clear.
While the chicken is cooking, make the spicy Korean sauce. The sauce is very easy to put together and can be prepared ahead of time. If Korean rice syrup is too difficult to locate, you can use honey or corn syrup instead.
This recipe isn't exactly like the ones from the market that I purchase, but they are equally as tasty. The sauce reminds me of somewhat of a sweet and sour sauce. Korean hot pepper paste is actually sweet and only slightly spicy, which gives the sweet element to the sauce. Fortunately, these Korean fried chicken was gobbled up in minutes!
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