Double frying these chicken wings makes them nice and crispy. A sweet and spicy sauce and a dusting of crushed peanuts at the end are the perfect finish.
These were a big hit with our Supper Club, and we love any excuse to bring out the cast iron Dutch oven for deep frying.
Korean Fried Chicken
Very lightly adapted from Saveur
Peanut oil, for frying
5 cloves garlic
1 (1½”) piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)
1/4 cup peanuts, crushed
1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
2. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
3. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.
4. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
5. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
6. Toss chicken in sauce.
7. Dust with crushed peanuts
Big Flavors Rating: 4 Stars