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 developed and reviewed.

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-inspired chicken recipe, ready in about 40 minutes, pairs chicken wings, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.