Double-Fried Korean Chicken with Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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.

Golden, twice-fried chicken wings glazed in a vibrant, sticky garlic and chili sauce for a perfect balance of crunch and heat. This Korean-inspired chicken recipe, ready in about 45 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: 25 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

2 pounds chicken wings
1 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
4 cups vegetable oil for frying
1/4 cup soy sauce
2 tbsp honey
2 tbsp gochujang (Korean chili paste)
4 cloves minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp chopped scallions

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Instructions

Step 1: In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Toss 2 pounds chicken wings in the dry mix until fully coated.
Step 2: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry the coated wings in batches for 6 minutes until light golden; remove and drain on paper towels.
Step 3: Allow wings to rest for 10 minutes, then fry again at 375°F for 3-4 minutes until deep golden and crispy; drain thoroughly.
Step 4: While wings fry, whisk together 1/4 cup soy sauce, 2 tbsp honey, 2 tbsp gochujang, 4 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan over medium heat. Simmer for 3 minutes until sauce thickens and becomes glossy.
Step 5: Toss the double-fried wings in the spicy garlic sauce until evenly coated. Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions on top before serving.