Korean Fried Chicken

dinner lunch
Prep time 10mins
cook time 30mins



  • 1 kg chicken wings
  • 6 cups vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic
  • ⅔ cup cornflour


  • 3 tablespoons ketchup
  • 3 tablespoons gochujang (hot red pepper paste)
  • ¼ cup honey
  • ¼ cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil


  • Sesame seeds
  • Spring onion, sliced



  1. Mix together salt, pepper, baking powder, ground ginger, and garlic. Toss chicken wings with seasoning mixture and refrigerate.
  2. Stir together ketchup, gochujang, honey, sugar, soy sauce, and sesame oil in a medium saucepan. Heat over medium until sauce starts to boil. Remove from heat.
  3. Heat 6 cups of vegetable oil to 160°C in your Lodge Dutch oven. Toss chicken wings in cornstarch and shake off excess. Fry in batches for 7-10 minutes. Remove to a plate lined with paper towels
  4. Once all wings have been fried once, increase oil temperature to 175°C and fry again, 5 minutes.
  5. Toss with sauce and garnish with sesame seeds and spring onions.