Double-Fried Korean Chicken Wings with Sweet Soy Glaze

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This Korean fried chicken features wings double-fried for an extra crunchy exterior, coated in a sticky, sweet soy glaze with a hint of garlic and ginger. This Korean chicken recipe, ready in about 40 minutes, pairs chicken wings, cornstarch, and all-purpose flour for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

2 lbs chicken wings
1 cup cornstarch
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
for frying vegetable oil
1/3 cup soy sauce
1/4 cup brown sugar
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame seeds
2 tbsp thinly sliced green onions

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Instructions

Step 1: Rinse and pat dry 2 lbs chicken wings. In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss the wings thoroughly in the mixture to coat evenly.
Step 2: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the coated wings in batches for 6 minutes until light golden and cooked through. Remove and drain on wire rack.
Step 3: Increase oil temperature to 375°F. Fry the wings again for 3-4 minutes until deeply golden and extra crisp. Drain on paper towels.
Step 4: Meanwhile, in a small saucepan over medium heat, combine 1/3 cup soy sauce, 1/4 cup brown sugar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp rice vinegar, and 1 tbsp gochujang. Simmer gently for 5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Toss the double-fried wings in the warm glaze until evenly coated. Sprinkle with 1 tbsp sesame seeds and 2 tbsp thinly sliced green onions before serving.