Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze Recipe

Name: Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 chicken wings cut into 3 pieces and tips discarded; canola oil for frying, peanut oil if available; 2 cloves garlic or garlic powder; 1 cup soy sauce; 3 Thai chili peppers deseeded and finely minced; 2 tablespoons ketchup; 2 tablespoons rice vinegar or cider vinegar; 3 tablespoons brown sugar; 1 teaspoon sesame oil; 1 tablespoon honey; 2 cups cornstarch 1 cup coating, 1 cup for batter; 1 cup water; 1/2 teaspoon salt and pepper; sesame seeds garnish

Servings: persons

24 chicken wings cut into 3 pieces and tips discarded
canola oil for frying, peanut oil if available
2 cloves garlic or garlic powder
1 cup soy sauce
3 Thai chili peppers deseeded and finely minced
2 tablespoons ketchup
2 tablespoons rice vinegar or cider vinegar
3 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon honey
2 cups cornstarch 1 cup coating, 1 cup for batter
1 cup water
1/2 teaspoon salt and pepper
sesame seeds garnish

1
1. Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches. Heat over medium-high for about 15 minutes or until ready for frying.
2
2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
3
3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
4
4. In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
5
5. Flavor the wings with a brush or by tossing them all together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!

1365

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 chicken wings cut into 3 pieces and tips discarded, canola oil for frying, peanut oil if available, 2 cloves garlic or garlic powder, 1 cup soy sauce, and more.

Yes, Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze

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