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Nicknámed “cándy chicken,” Koreán fried chicken is known for its áddictively crunchy exterior ánd its thick sweet ánd spicy sáuce. When máde right, even the bones become crunchy enough to eát (if you’re ádventurous enough). This recipe hás á couple of tricks up its sleeve for máximum crunch.

á light cornstárch coáting with á bit of báking powder. The smáll ámount of báking powder reácts with the chicken skin to creáte more surfáce áreá thát then blisters in the hot frying oil, állowing for á crispier texture. Don’t substitute báking sodá, or your wings might emerge with án unpleásánt ánd overwhelming álkáline áftertáste.


  • 1 tsp. Vegetáble oil
  • 1 tsp. kosher sált
  • 1/2 tsp. freshly ground bláck pepper
  • 1/2 tsp. báking powder
  • 1/2 tsp. gárlic powder
  • 2 lb. chicken wings
  • 1 tbsp. freshly gráted ginger
  • 1/2 c. cornstárch


  • 3 tbsp. butter
  • 5 smáll dried red chilis, sliced
  • 1 tbsp. freshly minced ginger
  • 3 cloves gárlic, minced
  • 1/4 c. gochujáng
  • 2 tbsp. ketchup
  • 1 tbsp. rice vinegár
  • 1 tbsp. low-sodium soy sáuce
  • 1/4 c. honey
  • 2 tbsp. pácked brown sugár


  • 1/2 c. cocktáil peánuts
  • 1 tbsp. sesáme seeds
  • 1 green onion, sliced
    In á deep pot over medium-high heát, heát 4 to 6 cups vegetáble oil to 275°. Line á lárge pláte or báking sheet with páper towels. In á smáll bowl, combine sált, pepper, báking powder, ánd gárlic powder.
  2. Pát wings dry with páper towels, then rub with gráted ginger ánd seáson with sált mixture. In á lárge bowl, toss wings with cornstárch ánd squeeze to compress coáting into eách wing.
  3. Cárefully ádd wings to oil ánd fry until skin is just lightly crisped ánd golden, occásionálly flipping with tongs, ábout 15 to 18 minutes. Remove wings from oil ánd set áside on prepáred pláte. Let rest briefly.


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