Name: Korean Fried Chicken
Total time: 65 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lb chicken wings; 3/4 cup potato starch; 1/4 cup all-purpose flour; 1 tsp baking powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp garlic powder; 6 cup vegetable oil; 3 tbsp gochujang; 2 tbsp soy sauce; 3 tbsp honey; 1 tbsp brown sugar; 1 tbsp rice vinegar; 5 clove garlic; 1 tbsp fresh ginger; 1 tsp toasted sesame oil; 1 tsp gochugaru; 1 tbsp sesame seeds; 2 stalk scallions

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560 cal26g protein56g carbs28g fat1350mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch65 min activeShortcut30 min active

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Korean Fried Chicken

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Deep Fried30 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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frozen popcorn chickenbreaded, fully cooked; chicken nuggets also work28 oz

gochujang3 tbsp

soy sauce2 tbsp

honey3 tbsp

brown sugar1 tbsp

rice vinegar1 tbsp

garlicminced5 cloves

fresh gingergrated1 tbsp

toasted sesame oil1 tsp

gochugaruoptional, for extra heat1 tsp

sesame seedsGarnish1 tbsp

scallionsGarnishthinly sliced2 stalks

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 425°F with a rack in the upper third. Set a wire rack on a rimmed baking sheet.

2Spread the frozen popcorn chicken in a single layer on the rack, with space between the pieces so hot air can reach all sides. Bake straight from frozen for 18 to 22 minutes, flipping once halfway through, until deep golden and crisp.

3While the chicken bakes, make the glaze. In a small saucepan combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and gochugaru if using. Simmer over medium-low heat 3 to 4 minutes, stirring, until syrupy and fragrant. Take off the heat and stir in the sesame oil.

4Toss the hot chicken in a large bowl with the warm glaze until evenly coated. Work quickly and gently so the breading stays crisp.

5Pile onto a platter and finish with the sesame seeds and scallions. Serve right away. The crust will be crunchy rather than glass-crackly like double-fried wings, and there is no frying oil to strain or dispose of.