Spicy, sweet, tangy, crispy, savory is what these air fried Korean wings are. Garnish and serve.I must say that these Korean Gochujang Chicken Wings in Air Fryer is the King of Chicken wings packed with outrageous flavors.
The second fry will result in darker, golden-brown wings and a crunchier coating. The first fry will result in golden and crispy looking wings. (You can substitute with corn starch but regular flour will NOT produce the same result.)įry the chicken wings twice. That’s what makes it so crispy and crunchy. Right before frying, add the potato starch. Preferably overnight but even 30 minutes works.
#Air fryer korean fried chicken how to
(If you feel squeamish about re-using oil this way, just remember that restaurants re-use oil all the time, too!) How to Make Korean Fried Chicken: When the oil has cooled to room temperature, drain over a fine mesh sieve into a glass jar with a tight fitting lid. But if peanut oil doesn’t work for you, Vegetable Oil is a good 2nd choice and the kind I use.Īlso, I reuse deep-frying oil. The high smoke point and high fat content makes it a very stable oil for deep frying. But corn syrup is ESSENTIAL for creating that hard, crispy coating for fried chicken.įrying Oil – If you don’t have peanut allergies in your house, peanut oil works best. I’ve tried subbing with maple syrup, honey, date syrup, agave, and regular sugar. An essential ingredient in Korean cooking, there is not substitute. Again, we are looking to take away moisture, not add it.Ĭorn Syrup. For the chicken marinade, dried powders (vs fresh garlic + ginger) work best. Garlic Powder + Ginger Powder + Curry Powder. I like a mixture of chicken wings and drummettes. But do not use regular flour for this recipe! It won’t taste the same. Look for Potato Starch at your local Asian grocer. As the remaining water evaporates, the starch molecules stay behind and lock into place - producing the crunchiest, crispiest texture! Then, when dropped into hot oil, the potato starch molecules move around and begin to separate. Adding potato starch to chicken wings allows excess moisture to be absorbed. Potato Starch is the secret ingredient for the crispiest Korean Fried Chicken ever!
Make your next holiday meal special with this Korean Fried Chicken recipe! Everyone will love this finger-licking, lip-smacking dish! Key Ingredient: Potato Starch But my favorite flavor? A basic salty-sweet-spicy sauce (soy sauce + ginger + garlic + corn syrup + chile flakes) that’s all kinds of tasty addictiveness! Sauce is kind of a big deal to Koreans and there’s lots of different kind. There’s no heavy batter that leaves you feeling weighed down. Koreans use potato starch for a non-greasy, light, and impossibly crunchy coating. Korean Fried Chicken also has a THIN, CRACKLY BATTER. Double frying chicken renders out the fat, resulting in chicken that is impossibly crunchy. Korean Fried Chicken is FRIED TWICE for maximum crunch and crispiness.
And the Korean version is SO delicious! What makes Korean Fried Chicken different? But do you know what people LOVE? FRIED CHICKEN. Tradition aside, why not make something that’s truly spectacular but completely non-traditional?Įveryone likes turkey. Since then, I’ve felt a certain freedom during the holidays. Can you guess what was the overall favorite when everyone sat down to eat? Yup, Korean Fried Chicken! And we double-fried chicken to crispy, crackly, lip-smacking perfection. Why not make something really special instead - like Galbi and Korean Fried Chicken? Turkey was dry and tasteless, in her opinion. One year for Thanksgiving, Halmoni asked if we could skip the traditional turkey. A spicy, sweet sauce that will leave you licking your fingers. A thin, crackly batter for maximum crunch.
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