Double-Fried Korean Chicken with Spicy Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes blends pounds chicken wings, cornstarch, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Double-Fried Korean Chicken with Spicy Garlic Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Double-Fried Korean Chicken with Spicy Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Double-Fried Korean Chicken with Spicy Garlic Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Double-Fried Korean Chicken with Spicy Garlic Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Double-Fried Korean Chicken with Spicy Garlic Sauce?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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