It’s hard to believe how easy it is to put this Korean chicken recipe together, but you’ll just have to trust us! The secret to these chicken wings is in the double frying. You fry the chicken the first time to cook it through, and the second time is what gives you the crispy, crackling crust. Combine that with an easy, spicy and sweet glaze, and you’re in business!
This meal is perfect for entertaining, because all you have to do is mix the sauce together and then keep an eye on the chicken while it fries. Guests will love the flavor and juiciness of the chicken — feel free to tone down the chili paste if you’ve got sensitive eaters — and you’ll love only having to clean one pot to clean! (Let’s be real, you could just rinse out the sauce bowl and call it a day, nothing wrong with that!)
One-Pot Korean Fried Chicken
- 2 pounds chicken wings
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1/2-1 tablespoon Korean chili paste (gojujang)
- salt and pepper, to taste
- sesame seeds, to taste
- canola oil, for frying
- In a large Dutch oven or deep fried, heat oil over medium-high heat until it reaches 300º F.
- Season wings liberally with salt and pepper. Then, in batches of 5 or 6, add wings to the frying oil.
- Fry until light brown, 2-3 minutes. Transfer to a paper towel-lined plate to drain off excess oil. Continue with remaining chicken.
- Raise oil temperature to 350º F and re-fry chicken wings. Cook until darker brown and crispy. 1-3 minutes on each side. Transfer again to paper towel-lined plate.
- In a large bowl, whisk together minced garlic, soy sauce, honey, sesame oil and chili paste. Toss chicken wings in glaze and garnish with sesame seeds. Serve immediately.
Recipe adapted from Damn Delicious
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