Korean Fried Chicken

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pat the wings completely dry and toss with the salt, pepper and ground ginger. Leave 20 minutes.

   Mark done

2. Whisk the cornflour, plain flour and baking powder with the cold water into a thin batter, about the consistency of single cream.

   Mark done

3. Heat the oil to 160°C / 320°F.

   Mark done

4. Dip each wing in the batter, letting the excess drip off, and fry in batches of six for 7 to 8 minutes until pale gold and cooked through.

   Mark done Start 7 min timer

5. Lift onto a rack and rest for at least 5 minutes. Steam will escape and the crust will firm up.

   Mark done

6. Raise the oil to 190°C / 375°F and fry the wings again, all together, for 3 to 4 minutes until deep golden and audibly hard.

   Mark done Start 3 min timer

7. Meanwhile simmer all the glaze ingredients in a wide pan for 3 to 4 minutes until glossy and slightly thickened.

   Mark done Start 3 min timer

8. Tip the hot wings into the glaze and toss quickly for 20 seconds to coat.

   Mark done

9. Serve immediately with sesame seeds, spring onions and pickled radish to cut the richness.

   Mark done

Chef’s Tips

• A thin batter, not a thick one. Korean fried chicken has a shell, not a jacket.
• The rest between fries is essential and cannot be skipped.
• Serve half plain and half glazed — the traditional "half and half" order.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cold beer — the Korean chimaek tradition of chicken and beer exists for a reason
• Serve with pickled radish and a cold lager
• Finish with fresh fruit

Storage & Reheating

Best immediately. Unsauced wings keep 2 days; re-crisp at 200°C / 390°F for 8 minutes, then glaze fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.