Julia's Korean-Fried Chicken

A savory and sweet gochujang-based sauce coats these Korean-fried chicken wings for an appetizer or main dish that's an instant hit!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 622 Calories

Ingredients

• 2 tablespoons ketchup
• 1 teaspoon kosher salt
• 1 tablespoon fish sauce
• 3 tablespoons mirin (Japanese sweet wine)
• 3 cups canola oil for frying
• 1 tablespoon grated fresh ginger, or more to taste
• 1 cup potato starch, or as needed
• 2 teaspoons grated garlic
• 0.25 cup oyster sauce
• 3.75 pounds chicken drumsticks
• 0.5 cup gochujang (Korean hot pepper paste)
• 1.5 teaspoons white sesame seeds
• 1.5 teaspoons black sesame seeds

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.

Step 2

Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.

Step 3

Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.

Step 4

Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).

Step 5

Return chicken to the skillet in batches and fry again, about 2 minutes per side.

Step 6

Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.