Korean Fried Chicken Recipe

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Unlike traditional fried chicken, which is batter dipped and fried, these chicken wings are tossed in a thin coating of egg white, salt and baking soda then they are dried out in the fridge overnight to be baked in the oven. The result is a super crisp-skinned chicken without the deep-frying, which means an easier clean up and cooking (no constantly checking the deep fryer!). The sauce requires a trip to the Asian grocery store to get gochujang, a Korean chile paste. It’s a deep red fermented chili paste that has a nice deep dark flavor (not too much heat, with a little bit of sweetness). You’ll have to refrigerate the chicken overnight to let the egg white coating dry so keep that in mind if you are planning to make these.
Adapted from Maximum Flavor by Aki Kamozawa and Alexander H. Talbot andSerious Eats.

[Editor’s Note: Numerous people have asked me where you can get gochujang. Amazon hasgochujang though keep in mind it’s often cheaper to get it at an Asian grocery store if you can find it there. And if you are a looking for a gluten free option, check out We Rub You’s Hot Korean Gochujang Sauce which is vegan and gluten free. I haven’t tried either gochujang I linked to, so I can’t speak to how they taste but the Amazon one seems popular and the We Rub You sounds pretty good on (virtual) paper. Oh yeah, the above Amazon link is an affiliate link, so if you click through and buy it, I earn a small percentage off of the link. Feel free to just bounce directly to Amazon.com and search for gochujang if you want.]

Ingredients
2 large egg whites
1 teaspoon sea salt, finely ground
1 teaspoon baking soda
2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
4 medium garlic cloves
1-inch knob of fresh ginger
1/4 cup gochujang (Korean chile paste)
2 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
3 tablespoon dark brown sugar
1 tablespoon Asian fish sauce
1 tablespoon toasted sesame oil

Special equipment
Oven proof wire rack
Rimmed baking sheet

Directions
1. Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg white, you shouldn’t be able to feel any grains of salt). Toss the chicken wing pieces in the egg white mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings aren’t touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the wings once to let both sides dry out evenly.

2. Once the wings have dried, preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.

3. While the chicken is baking, prepare the sauce by forcing the garlic through a garlic press or finely mincing it. Peel then finely grate the ginger. Place the garlic and ginger in large sauté pan or wok and add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately.


Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.

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