Spicy Korean Fried Chicken Wings

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    820
based on 2 ratings

A beloved street food in South Korea, Korean fried chicken is known for its blistered, crispy coating and sticky sweet sauce with varying spice levels, from mild to super-hot. Also known as ‘candied chicken’ due to the sweetness of the glaze, Korean fried chicken has become incredibly popular in recent years and can be found all over the world. The crispiness comes from the double frying technique, which at first may seem unnecessary, but as soon as you break through the crunchy outer layer, you’ll know it was time well spent.

recipe updated 16 Oct 2024

Ingredients

  • Chicken wings icon
    Chicken wings
    1 kg
  • Garlic clove icon
    Garlic clove
    4
  • Ginger icon
    Ginger
    15 g
  • Sparkling water icon
    Sparkling water
    600 ml
  • Spring onion icon
    Spring onion
    5
  • Sesame seeds icon
    Sesame seeds
    3 tablespoons
  • Cornflour icon
    Cornflour
    310 g
  • Baking powder icon
    Baking powder
    3 ½ teaspoons
  • Gochujang icon
    Gochujang
    100 g
  • Light soy sauce icon
    Light soy sauce
    2 tablespoons
  • Honey icon
    Honey
    50 ml
  • Dark brown sugar icon
    Dark brown sugar
    50 g
  • Rice vinegar icon
    Rice vinegar
    3 tablespoons
  • Ketchup icon
    Ketchup
    100 ml
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Gochugaru icon
    Gochugaru
    1 tablespoon
  • Plain flour icon
    Plain flour
    225 g
  • Sea salt icon
    Sea salt
    1 ½ teaspoons
  • Sunflower oil icon
    Sunflower oil
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large
  • kCook icon Large saucepan

Step preview

  1. Add cornflour and baking powder to a clean bowl
  2. Stir until combined
  3. Add chicken wings to the bowl
  4. Toss until combined
  5. Transfer chicken to baking tray
  6. Refrigerate in fridge - 1 hr
  7. Attach the Stir Tool
  8. Add gochujang, light soy sauce, honey, dark brown sugar, rice vinegar, ketchup, sesame oil, gochugaru, garlic clove and ginger to the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Cook with splashguard fitted - 2 min, 105°C, Stir 2
  11. Cook with splashguard fitted then set aside - 6 min, 100°C, Stir 2
  12. Add cornflour, plain flour, baking powder and sea salt to a clean bowl
  13. Whisk until combined
  14. Pour sparkling water into the bowl slowly
  15. Whisk until smooth - 3 min
  16. Transfer chicken to bowl
  17. Toss until combined
  18. Add sunflower oil to a clean large saucepan
  19. Heat until hot - medium-high heat
  20. Transfer some of the chicken to large saucepan
  21. Fry until golden brown - 5 min, medium-high heat
  22. Transfer onto cooling rack
  23. Repeat the same with the remaining chicken wings
  24. Increase the oil temperature to 180ºC
  25. Place the chicken back into the pot
  26. Fry until cooked through - 4 min
  27. Transfer onto cooling rack
  28. Repeat the same with the remaining chicken wings
  29. Brush chicken with sauce
  30. Top with spring onion and sesame seeds
  31. Serve
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