Spicy Korean Fried Chicken Wings

By June 1, 2017June 29th, 2020Chicken

A little spice in your life,  these are so yummy all my friends ask for the recipe



Prep time

15 Minutes

Cooking time

15 Minutes


  • 3 Chicken wings
  • 1 egg white
  • 60ml water
  • pinch salt
  • 10g rice flour
  • 15g potato flour
  • 15g plain flour
  • 1 teaspoon baking soda (Bi-Carb)
  • 2 tablespoons rice flour *extra 
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon chopped chives


  • 2 tablespoons gochujang
  • ½ clove garlic, minced
  • ½ tablespoon grated fresh ginger
  • 1 tablespoons brown sugar
  • 2 teaspoons dark soy
  • 1 teaspoon fish sauce
  • 2 teaspoons rice wine vinegar
  • ½ teaspoon sesame oil



  • Place all ingredients into a saucepan and stir while cooking over medium heat for 2-3 minutes, till sauce thickens
  • Remove from heat and pour ½ into a serving jug and remainder into a dipping bowl


  • Beat egg white in a small bowl till it froths up
  • Add water and salt and whisk together, fold in sifted flours and baking soda. Stir gently to combine till it forms a batter consistency

Chicken wings

  • Remove tips from chicken wings and cut each wing into two pieces
  • Coat the chicken pieces in *extra rice flour and then dip into batter
  • Deep fry for 2 minutes, drain well, then deep fry again for 4-5 minutes until golden brown and cooked through, drain on paper towel
  • Place on serving plate drizzle the sauce over each piece and sprinkle with sesame seeds and chives. Serve with the extra dipping sauce

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Join the discussion One Comment

  • Mon says:

    These are so tasty, Yum!
    I didn’t have potato flour so just added a little more of the plain and rice flours…still crispy
    And shallow fried instead of deep fry…they were great.

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