Korean fried chicken
Extra crunchy double fried chicken wings tossed in a sticky, spicy gochujang glaze.
- Time1 hr
- LevelMedium
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the wings very dry. Mix the starch, flour, garlic powder and salt. Dip the wings in egg then toss in the coating.
- 2
Heat the oil in a deep heavy pan to 160C. Fry the wings in batches for 10 minutes until pale golden, then drain.
10 min - 3
Make the glaze. Simmer the gochujang, soy sauce, sugar, garlic, vinegar and 3 tbsp of water for 3 minutes until syrupy.
3 min - 4
Heat the oil to 180C. Fry the wings again in batches for 4 minutes, until deep golden and crisp, and cooked through.
4 min - 5
Toss the wings in the glaze with the sesame oil and seeds.
- 6
Serve straight away with pickled radish and cold drinks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.