Seriously Snackable: Korean Fried Chicken

Have you ever tried Korean fried chicken? In cities like Los Angeles or New York there are whole restaurant chains devoted to the crisp, gingery, spicy chicken wings, but making Korean fried chicken at home is surprisingly straightforward — and the results are dangerously addictive.

The key to these chicken wings is double frying, which renders the fat and crisps the skin completely. After the dredging and double frying, the chicken is glazed with a mixture of ginger, soy sauce, sugar and gochujang (Korean chile paste), which results in juicy, sweet, spicy wings with shatteringly crisp skin.

We think they are just the thing for football season, although we also admit we'd just as happily (and quickly!) devour them during the off-season.

Have you ever made Korean fried chicken? Do you find it as addictive as we do?

Get the recipes:
• Korean Fried Chicken Wings - Ravenous Couple
• Korean Fried Chicken - Saveur

Related: How To Make Finger-Licking Fried Chicken

(Images: Saveur/Andre Baranowski; Ravenous Couple)

Comments (4)

I love them, but haven't made them. Sooo tasty! However, I have a fear of frying, so I don't know that I'll be making them at home anytime soon.

Okay, after some browsing around these Korean fried chicken bits, I think I'm going to request some kind of deep fryer for the holidays! There's also Maangchi's version.

Making this Korean fried chicken sounds like the perfect way to break-in the deep-fryer I got for Christmas... last year!

just so other people don't confuse, the other recipe maangchi's version somebody posted is not the korean fried chicken. it is still korean style of chicken dish but it's not what we koreans call korean fried chicken. these are completely different dish.