Korean Fried Chicken
Double-fried shatter-crisp wings, gochujang glaze and scallion.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The double-fry IS the dish. First fry cooks the chicken. Second fry blasts the moisture out and creates the signature audible-crunch crust that doesn't go soggy even after saucing. Don't skip either.
Ingredients
Everything below makes 4 servings.
- 2½ lbchicken wings and drumettessplit at the joint, patted very dry
- ¾ cupcornstarch
- ¼ cupall-purpose flour
- 6 cupsneutral oil (for frying)
- 3 tbspgochujang
- 2 tbspketchup
- 3 tbsphoney
- 1 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tsptoasted sesame oil
- 4garlic clovesminced
- 1 tspfresh gingergrated
- 2scallionssliced
- 1 tbsptoasted sesame seedstoasted
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 1248calories
- 52gprotein
- 46gcarbs
- 95gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Split wings at joints. Pat VERY dry - moisture ruins the crust. Season with salt and pepper.
- Whisk cornstarch and flour in a bowl.
- Whisk gochujang and ketchup and honey and soy and rice vinegar and sesame oil and garlic and ginger and 2 tbsp water for the glaze.
Coat
Dredge each wing in cornstarch-flour mixture, pressing to coat fully. Tap off excess. Rest on a wire rack 15 min - this hydration step is what makes Korean fried chicken Korean fried chicken.
15 min · hands offFirst fry
Heat oil to 320F. Fry wings in 2 batches, 8-10 min each - they should be pale gold but not deeply colored. Drain on rack.
10 min · hands onRest and reheat oil
Let wings rest on the rack 5 min - steam escapes from the coating, leaving it ready to shatter. Meanwhile, bring oil up to 375F.
5 min · hands offSecond fry
Fry wings AGAIN in 2 batches, 3-4 min each - now they go deep amber and audibly crisp. Drain.
4 min · hands onBuild glaze
In small saucepan over medium, whisk all glaze ingredients. Simmer 2-3 min until glossy and thickened.
3 min · hands onToss and plate
Off heat, drop hot wings into the glaze; toss with tongs to coat every surface. Transfer to platter. Scatter scallions and toasted sesame seeds. Eat immediately.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cut into 1.5-inch chunks; double-fry 5 min and 4 min. Saves about 5 minutes.
Drumsticks need 10 and 6 min in the double-fry. Adds about 5 minutes.
Cook 2 cups rice alongside for a meal. Adds about 20 minutes.
Verify gochujang is gluten-free - many brands contain wheat.
What keeps
KFC is a tonight dish - the double-fry crust loses its glass-shatter texture if stored. Sauce keeps 1 week fridge; fry chicken fresh.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
