Korean Fried Chicken
These Korean Chicken Wings are fried twice to make them extra crispy, then tossed in a sweet soy sauce glaze. You'll be fixing these as snacks for the big games from now on!
- 2 cups vegetable oil
- 2 pounds chicken wings
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup soy sauce
- 1/4 cup plus 2 tablespoons sugar
Preparation time 10mins
Adapted from damndelicious.net
Heat vegetable oil in a Dutch oven or large pot over medium high heat to 300 degrees F.
Season chicken wings with salt and pepper, to taste.
Working in batches, add the chicken wings to the Dutch oven, 5 or 6 at a time, and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Increase oil temperature to 350 degrees F. Add the chicken wings to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
Heat soy sauce and sugar in a small saucepan over medium high heat.
Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes.
Serve wings immediately, tossed with soy sauce glaze.