It wasn’t until I learned about a Korean franchise Bonchon that I learned of what is called Korean Fried Chicken. This double-fried tender chicken is something that changed my thought of fried chicken 3-4 years ago that has led me to want to recreate this flavorful Koran dish.
I have gone to a few Korean restaurants to try various dishes especially Soy Garlic fried wings however I have learned that this delicious dish doesn’t exactly meet my top 8 free food diet. So with my curiosity, I have constructed a soy/gluten/corn-free, sweet, and savory Korean fried chicken recipe that doesn’t miss.
Ingredients:
- Chicken Wings
- Arrowroot Starch
- Water
- Salt & Pepper
- Flour
- Ginger
- Coco Aminos
- Brown Sugar
- Sesame Oil
- Garlic
Materials:
- Medium Frying Pan
- Cooking Tongs
- Kitchen Knifes
- Measuring Cups & Spoons
- Whisk
- Small Sauce Pot
- Cooking Thermometer
With a sharp kitchen knife, split wings into drumettes and flats and set them aside in a large mixing bowl. Next, whisk together flour, starch, cayenne, salt & pepper and slowly add water into a pancake-like batter consistency. Then take your large mixing bowl and incorporate starch mixture to coat wings and cover and refrigerate for 30 mins to an hr.
While chicken is marinating, prepare “soy” garlic sauce in a small saucepot simmering on low sesame oil, garlic, ginger, and coco aminos then whisk in brown sugar and arrowroot starch combined with water. Allow the sauce to simmer on low heat to thicken and begin heating up cooking oil to 350° for frying in a cooking pot.
Once cooking oil has reached 350°, remove your wings from the refrigerator and begin frying 6-8 pieces for 8 mins until lightly golden brown. When wings are fried to a light golden brown remove chicken from oil and allow the chicken to cool and rest on a lifted cooling rack (repeat until all wings are cooked). After the wings have rested bring the cooking oil to 360-370° and add the wings back into the oil to fry for a second time to a medium golden brown. Repeat fry until all wings are double fried, then transfer your wings into a large mixing bowl and toss wings with the “soy” garlic sauce until wings are evenly coated and serve.
Korean Fried Chicken Wings
Top 8 free recipe for classic Korean Fried chicken
Equipment
- Deep cooking pot
- Cooking Thermometer
- Kitchen Knifes
- Large Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Cooling rack
- Small Sauce Pot
Ingredients
- 20 Whole Chicken Wings divided
- 1 cup Arrowroot Starch
- 1 cup Gluten-Free Flour
- 1-2 cups Water
- 1 tsp Cayenne Pepper
- 1 tsp Salt and Pepper
- Cooking Oil for frying
"Soy" Garlic Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Ginger minced
- 2 cloves Garlic minced
- ¼ cup Coco Aminos
- Water
- ¼ cup Brown Sugar
- ½ tbsp Arrowroot Starch
Instructions
- With a sharp kitchen knife, split wings into drumettes and flats and set aside in a large mixing bowl
- Next, whisk together flour, starch, cayenne, salt & pepper and slowly add water into a pancake-like batter consistency
- Take your large mixing bowl and incorporate starch mixture to coat wings and cover and refrigerate for 30 mins to an hr
- While chicken is marinating, prepare "soy" garlic sauce in a small saucepot simmering on low sesame oil, garlic, ginger, and coco aminos then whisk in brown sugar and arrowroot starch combined with water
- Allow the sauce to simmer on low heat to thicken and begin heating up cooking oil to 350° for frying in a cooking pot
- Once cooking oil has reached 350°, remove your wings from the refrigerator and begin frying 6-8 pieces for 8 mins until lightly golden brown
- When wings are fried to a light golden brown remove chicken from oil and allow the chicken to cool and rest on a lifted cooling rack (repeat until all wings are cooked)
- After wings have rested bring cooking oil to 360-370° and add wings back into the oil to fry for a second time to a medium golden brown
- Repeat fry until all wings are double fried, then transfer your wings into a large mixing bowl and toss wings with the "soy" garlic sauce until wings are evenly coated and serve
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