Korean Fried Chicken

EAT THE LOVE (4)
Dr. B: "With a few adjustments, these were the best wings…" Read More
12Ingredients
50Minutes
170Calories

Ingredients

US|METRIC
  • 2 large egg whites
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 pounds chicken wings
  • 4 garlic cloves (medium)
  • 1 inch fresh ginger (knob of)
  • 1/4 cup gochujang
  • 2 tablespoons dark soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons dark brown sugar
  • 1 tablespoon asian fish sauce
  • 1 tablespoon toasted sesame oil
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    NutritionView More

    170Calories
    Sodium23% DV540mg
    Fat17% DV11g
    Protein24% DV12g
    Carbs1% DV3g
    Fiber0% DV0g
    Calories170Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol50mg17%
    Sodium540mg23%
    Potassium125mg4%
    Protein12g24%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A2%
    Vitamin C2%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Dr. B 2 months ago
    With a few adjustments, these were the best wings I ever had. 1. I skipped the baking soda/egg step. I also skipped the ginger and sesame oil. 2. I doubled the ingredients. 3. I added orange marmalade, onion powder, garlic powder, Adobo seasoning, bulgogi marinade, crystal hot sauce, and scotch bonnet sauce for spice. 4. I baked it at 400 for 20 minutes on each side. Then I broiled it for 5 minutes on each side. 5. I added the crystal hot sauce to the sauce and heated it on the stove top. 6. I added the chicken to the pot to cook in the sauce for a few minutes. 7. Lastly, I transferred everything to a bowl and mixed thoroughly.
    Ashanti 10 months ago
    My Korean Fried chicken came out beautiful I doubled fried it so the crunch was amazing
    Jacqueline C. 3 years ago
    Amazing! I ended up costing the chicken before baking and doubled the recipe for thighs and larger drumsticks :) definitely making it again!
    Rick Hanagami 4 years ago
    Was not crispy, although it had a good flavor. I moved on to deep frying it to achieve the crispy batter.

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