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Korean Fried Chicken

Category30 Minute Meals [1], Air Fryer [2], Appetizer [3], Poultry [4]
[5]
Yields1 Serving
For Chicken Wings
 2 lbs chicken wings
 1 cup cornstarch
 1 tsp baking powder
 2 tsp salt
 1 tsp each; white pepper, ginger and garlic powder
For Sauce
  cup melted butter
 1 tbsp crushed red pepper flakes
 ½ cup + 2 tbsp gochujang sauce
 3 tbsp ketchup or tomato paste
 2 tbsp rice vinegar
 2 tsp sesame oil
 ½ cup honey
 3 tbsp brown sugar
 ½ tbsp each; ginger and garlic powder
 2 tsp white pepper
To Serve
 sesame seeds
 sliced green onions
1

Preheat oven to 300 degrees. Place a wire rack on a baking sheet and place in oven.

2

Cut chicken wings apart at the joints, and cut off the tips. Throw out the tips or save them for chicken stock.

3

In a large bowl, whisk together cornstarch, baking powder and spices. Toss wings in cornstarch mixture to evenly coat, shaking off excess, and place in a single layer on a wire rack. Refrigerate for 30 minutes to 1 hour.

4

In a separate bowl, whisk together all ingredients for sauce. Set aside.

5

In a large, deep pot, over medium-high heat, heat 2" frying oil to 375 degrees. Working in batches, fry wings until golden, and cooked through - about 8-10 minutes. Transfer to wire rack in oven to keep warm.

6

Add about ¼ cup sauce to the bottom of a large bowl. Place wings on top, and add a little more sauce. Gently toss wings in sauce until evenly coated.

Serve, topped with sesame seeds and sliced green onions

Air Fryer Directions:
7

Place coated wings in a single layer and lightly spray with olive oil. Cook at 385 degrees for 20 minutes, flipping wings halfway through.

Ingredients

For Chicken Wings
 2 lbs chicken wings
 1 cup cornstarch
 1 tsp baking powder
 2 tsp salt
 1 tsp each; white pepper, ginger and garlic powder
For Sauce
  cup melted butter
 1 tbsp crushed red pepper flakes
 ½ cup + 2 tbsp gochujang sauce
 3 tbsp ketchup or tomato paste
 2 tbsp rice vinegar
 2 tsp sesame oil
 ½ cup honey
 3 tbsp brown sugar
 ½ tbsp each; ginger and garlic powder
 2 tsp white pepper
To Serve
 sesame seeds
 sliced green onions

Directions

1

Preheat oven to 300 degrees. Place a wire rack on a baking sheet and place in oven.

2

Cut chicken wings apart at the joints, and cut off the tips. Throw out the tips or save them for chicken stock.

3

In a large bowl, whisk together cornstarch, baking powder and spices. Toss wings in cornstarch mixture to evenly coat, shaking off excess, and place in a single layer on a wire rack. Refrigerate for 30 minutes to 1 hour.

4

In a separate bowl, whisk together all ingredients for sauce. Set aside.

5

In a large, deep pot, over medium-high heat, heat 2" frying oil to 375 degrees. Working in batches, fry wings until golden, and cooked through - about 8-10 minutes. Transfer to wire rack in oven to keep warm.

6

Add about ¼ cup sauce to the bottom of a large bowl. Place wings on top, and add a little more sauce. Gently toss wings in sauce until evenly coated.

Serve, topped with sesame seeds and sliced green onions

Air Fryer Directions:
7

Place coated wings in a single layer and lightly spray with olive oil. Cook at 385 degrees for 20 minutes, flipping wings halfway through.

Korean Fried Chicken [6]