Korean Fried Chicken

Deep fry juicy chicken wings to get an extra crispy crust and then toss with a sweet and spicy sauce for the perfect game-day delight.



Prep time

10 minutes

Cook time

30 minutes



Cook it with our

Blacklock Dutch Oven



  • 2 pounds chicken wings
  • 6 cups vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon baking powder
  • ½ teaspoon granulated ginger
  • ½ teaspoon garlic
  • ⅔ cup cornstarch


  • 3 tablespoons ketchup
  • 3 tablespoons gochujang (chili paste)
  • ¼ cup honey
  • ¼ cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil


  • Sesame seeds
  • Green onion, sliced


  1. Mix together salt, pepper, baking powder, granulated ginger, and garlic. Toss chicken wings with seasoning mixture and refrigerate.
  2. Stir together ketchup, gochujang, honey, sugar, soy sauce, and sesame oil in a medium saucepan. Heat over medium until sauce starts to boil. Remove from heat.
  3. Heat 6 cups of vegetable oil to 325 degrees Fahrenheit. Toss chicken wings in cornstarch and shake off excess. Fry in batches for 7-10 minutes. Remove to a plate lined with paper towels
  4. Once all wings have been fried once, increase oil temperature to 350 degrees Fahrenheit and fry again, 5 minutes.
  5. Toss with sauce and garnish with sesame seeds and green onions.

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