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Korean Fried Chicken

Crispy chicken wings in a sticky, sweet and spicey sauce. You can't get much tastier than this. All served with a delicious cucumber kimchi. Recipe below...


Serves 4-6


1kg chicken wings

1 tsp ginger (grated)

Salt and pepper

2 cups corn starch (or potato starch)

Vegetable oil for frying

Gochujang sauce:

2 tbsp gochujang paste

5 garlic cloves (minced)

1 inch knob of ginger (grated)

1 tsp sesame oil

4 tbsp rice wine

2 tbsp soy sauce

4 tbsp ketchup

2 tbsp honey

1 tbsp brown sugar

Quick cucumber Kimchi:

2 cucumbers

1 tbsp flakey sea salt

2 tbsp gochugaru (korean chilli flakes)

4 cloves garlic (minced)

1 inch knob of ginger (grated)

1 tbsp sugar

1 tsp sesame seeds (toasted)

2 tbsp fish sauce


Toasted peanuts (crushed)

Thin slices of spring onion


Cucumber Kimchi:

1. Cut the cucumber into discs, 1 cm thick. Place into a bowl and add the salt. Mix together, cover and leave to sit for a few hours - this helps remove any excess water from the cucumber. When ready, strain and set aside.

2. Mix together the rest of the ingredients in a bowl then add the cucumber and combine. Place into a sterilised jar and store in the fridge. If eating the same day, leave out at room temperature for at least 2 hours before serving.

Gochujang sauce:

1. In a pan mix together all of the ingredients. Place on a medium-high heat. Bring to a gentle bubble and cook for 1 minute. Remove from the heat until ready to coat the wings.


1.In a bowl mix together the wings, ginger and a pinch of salt and pepper. Leave to marinate for at least 2 hours.

2. Once ready, toss the wings in some corn starch so they are completely coated. Shake off any excess and place on a rack ready to be fried.

3. In a pan heat up the vegetable 160 degrees celsius. Fry the chicken in batches for 5 minutes until lightly golden brown. Remove from the oil and place them onto a cooling rack.

4. Once all of the chicken has had its first fry, heat the oil to 185 degrees celsius. Fry the chicken again for 3 minutes until golden and crisp. Remove form the oil, place into a new bowl and mix together with the warm Gochujang sauce.


Serve the freshly fried and coated chicken with the cucumber kimchi, or another kimchi of your choice. Top with thin slices of spring onion and some crushed roasted peanuts. Enjoy!

3 comentarios

Andy Vu
Andy Vu
23 feb 2022

It looks delicious, maybe I should use chicken thigh fillets because it's tastier?!

Me gusta

27 dic 2021

This recipe was fabulous! The sweet, sauce complimented the tender chicken so much! I thought that the sauce was going to make the crispy chicken soggy, but it was not soggy, but it was perfectly crispy. A tip would be to immediately eat the chicken after covering it in the sauce, as leaving it out for long would make it soggy. 10/10.

Me gusta

30 oct 2021


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