Korean Fried Chicken

Easy Weeknight Korean Fried Chicken Wings 
You can never have enough fried chicken recipes in your arsenal, especially ones that pack in the flavor and are easy to make. This recipe is everything you’re looking for in Korean fried chicken – it’s crispy, flavorful, and best of all, it’s ready to eat in less than an hour. Serve with rice, your favorite Korean side dishes, and you’ll be eating like your oppas in no time. 

Tips

Cover the bowl with a plate when tossing the chicken wings to save time and avoid accidental messes. 

  • 40 min.
  • 4 People
  • Easy 
Ingredients
  • 1/2 kg chicken wings
  • 1 tsp ginger, grated
  • 1 tbsp Knorr Liquid Seasoning
  • 1 tsp ground black pepper

Dredging Mixture

  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch

Sauce

  • 2 cloves garlic, finely chopped
  • 2 tbsps oyster sauce
  • 1/4 cup Knorr Liquid Seasoning
  • 1 tsp chili sauce
  • 2 tsps white sugar
  • 1/4 tsp sesame oil
  • 1 tsp cornstarch, dissolved in 2 tbsp water
  • 2 cups oil, for frying

Garnish

  • 1 tsp white sesame seeds, toasted
  • 1 tsp spring onion, sliced
Cooking Method

  1. Separate the drummettes from the wingette and tips of your chicken wings. Set aside.

  2. In a bowl, add the ginger, Knorr Liquid Seasoning, and black pepper and mix well. Pour this marinade on top of the chicken wings to infuse with flavors from the inside out. Let it sit for 10-15 minutes.

  3. In a shallow bowl, mix the all-purpose flour and the cornstarch. Dredge your marinated wings in this mixture. Place the wings inside the chiller as you prepare the sauce.

  4. Make sauce: In a saucepan, mix garlic, oyster sauce, Knorr Liquid Seasoning, chili sauce, white sugar, and sesame oil. Place on medium heat and bring it up to a simmer. Add your prepared cornstarch slurry to the mix and bring to a boil while you mix continuously.

  5. Set aside the sauce and grab your chicken wings from the chiller. Let rest at room temperature for a few minutes.

  6. Heat oil in a large saucepan or deep fryer to 375F. Gently slide the chicken wings inside, being careful not to overcrowd the pan. Cook until the chicken wings are golden brown or until the juices run clear.

  7. Place your chicken wings on a wire rack to get rid of excess oil.

  8. Place your chicken wings in a bowl. Drizzle the sauce in and toss the chicken to coat.

  9. Garnish with sesame seeds and spring onions to make your Korean Fried Chicken Wings Instagram-ready!

  • Nut free
  • Egg Free
  • Pregnancy safe

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