Fried chicken wings on a plate with spring onions

Korean fried chicken

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(18 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 4

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Nutrition and extra info

Nutrition: per serving

  • kcal487
  • fat24g
  • saturates4g
  • carbs48g
  • sugars35g
  • fibre1g
  • protein20g
  • salt1.8g


    For the chicken

    • 500g chicken wings
    • large chunk of ginger, finely grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 50g cornflour
    • vegetable oil, for frying
    • sesame seeds and sliced spring onion, to serve

    For the sauce

    • 6 tbsp dark brown sugar
    • 2 tbsp gochujang (Korean chilli paste)


      Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented…

    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 2 large garlic cloves, crushed
    • small piece ginger, grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 tsp sesame oil


    1. To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.

    2. Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

    3. Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).

    4. Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    22nd Apr, 2020
    Honestly amazing! Better than I’ve had at some restaurants if i do say so myself! Definitely worth getting the gochujang for this (not too expensive)
    Marylyn E's picture
    Marylyn E
    6th Aug, 2019
    Really tasty, but next time i think I'll halve the sugar, 6 tbsp felt and tasted like too much
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