Seriously Snackable: Korean Fried Chicken

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Oct 13, 2010
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(Image credit: Apartment Therapy)

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)

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Vegetables
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