The Best Korean Fried Chicken
This ultra-crispy Korean Fried Chicken is double-fried to golden crunch perfection, delivering juicy chicken inside and sticky sweet soy glaze outside, all made pressure-cooker-fast and oven-fry-easy.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- Kosher salt for seasoning
- ¾ cups Corn starch for crispy coating
- 1 teaspoon Baking powder for puffiness and crunch
- 2 pounds Chicken wings about 12 whole wings, fresh
- 2 quarts Peanut oil for frying
- ½ cup All-purpose flour
- ½ cup Cold water for batter
- ½ cup Vodka adds crispness
- Sweet soy sauce or sweet and spicy chili sauce for tossing wings
Instructions
Instructions
- Pat chicken wings dry with paper towels and season lightly with kosher salt. Let them rest at room temperature.
- Whisk together corn starch, baking powder, and flour in a large bowl.
- Add cold water and vodka gradually while whisking until you get a smooth, thin batter with no lumps.
- Heat peanut oil in a heavy pot or Dutch oven to 350°F.
- Dip wings into batter, allow excess to drip off, and place into hot oil in batches.
- Fry wings for 6–8 minutes until light golden. Remove and drain on wire rack. Let rest 10 minutes.
- Increase oil temperature to 375°F. Return wings and fry again for 2–3 minutes until deeply golden and crisp.
- Remove second-fried wings, drain again on rack.
- Toss wings warm in sweet soy sauce or sweet and spicy chili sauce until coated.
Notes
Reheat leftovers in oven or air fryer for best texture. Store sauce separately to maintain crispiness. Freeze quickly and reheat well wrapped to avoid sogginess.