Korean Candied Fried Chicken Wings I Seonkyoung Longest



Is this the greatest fried chicken ever? It’s spicy, crispy and sweet!

Frying oil
1/4 cup cornstarch
For the chicken
14 single chicken wings
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon grated ginger
1/4 teaspoon curry powder
1 tablespoon soju
For the sauce
5 cloves garlic, chopped
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon gochujang
1 tablespoon ketchup
1/4 cup corn syrup
To serve
2 tablespoons finely chopped roasted peanuts
1 teaspoon sesame seeds

1.) Combine chicken wings and next 5 ingredients. Set aside.
2.) To make sauce: in a mixing bowl, combine garlic, soy sauce, mirin, gochujang, ketchup, and corn syrup and whisk well. Set aside.
3.) Pour at least 2 inches of frying oil into a pot and heat over medium heat until oil reaches 375°F. Meanwhile, add cornstarch to marinated chicken and use hands to toss until wings are evenly coated.
4.) Carefully drop chicken wings into the hot oil one by one, and fry them for 9 to 10 minutes or until golden brown, crispy and fully cooked. Do in batches if needed.
5.) Remove cooked chicken wings from hot oil and place on a cooling rack. Let them cool for 5 minutes or until outside skin is cooled.
6.) Meanwhile, heat a wok over high heat. Pour in sauce mixture and bring to a boil. Let it boil for 1 to 2 minutes, or until reduced and thickened with a caramel texture.
7.) Add wings and toss until they are evenly coated with the sauce. Sprinkle peanuts and give a final toss. Transfer to a serving plate and sprinkle some sesame seeds on top. Enjoy!

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