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Korean Fried Chicken

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

Difficulty Medium
Time 25 min
Servings 8
Ingredients 20
Steps 9
Korean Fried Chicken
Korean Updated 3/17/2025

Ingredients

Measured from the catalog payload.

  • 3 lbs chicken wing
  • 8 grams maggi magic sarap
  • 1 teaspoon ginger minced
  • 3 1/2 cups canola oil
  • 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
  • 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
  • 2 tablespoons hot sauce
  • 2 tablespoons gochujang
  • 1 1/2 tablespoons cooking oil

Instructions

9 cooking steps

  1. 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.
  2. 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. Heat 3 1/2 cups of canola oil in a deep pan or wok.
  4. Combine all the batter ingredients in a large bowl. Stir until well blended.
  5. Dip the chicken wings into the batter. Note: let the excess batter drip.
  6. Fry the chicken wings by batch for 5 to 7 minutes. Remove from the pan and let it rest for 10 minutes.
  7. 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.
  8. Brush each piece of chicken wing with sauce.
  9. Arrange on a serving plate. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Appetizer, Main Course, Chicken crispy fried chicken, deep fried chicken Public recipe Revision 1

Recipe notes

  • 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.
  • 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.