March 22 2025

Crispy Korean Fried Chicken Wings With Rice

Name: Crispy Korean Fried Chicken Wings with Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12-14 chicken wings (tips removed and split in half); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika; 2 large eggs; 2 cups vegetable oil (for frying); 1/4 cup gochujang (Korean chili paste (Substitute with sriracha if unavailable)); 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic (minced); 1 tsp ginger (grated); 2 cups cooked jasmine rice (or any white rice of your choice); Optional Garnishes:; Sesame seeds; Sliced green onions

Khemit Dinner Recipes 0

Hey there, friend! 😄 If you’re anything like me, you’re always on the lookout for something that’s crispy, juicy, and full of flavor.

Well, let me tell you, these Crispy Korean Fried Chicken Wings with Rice are about to become your new favorite dish. I can’t wait for you to try them out!

The wings are perfectly crispy on the outside and tender on the inside, exactly how chicken wings should be.

But here’s the kicker: the sweet, spicy, and savory Korean sauce is what takes them to the next level.

Trust me, you won’t be able to stop at just one! And the rice? It’s the perfect base to soak up all that goodness from the wings.

I love how easy this recipe is to make, and honestly, it’ll feel like you’re enjoying something from your favorite Korean restaurant, but from the comfort of your own kitchen.

Imagine biting into that crispy wing and feeling the heat and sweetness from the sauce—it’s pure magic, isn’t it?

I’m sure you’re going to love it as much as I do. So, grab your apron, and let’s get cooking! You and I are about to make something absolutely delicious together tonight.

Are you ready? Let’s go!

Ingredients list for Crispy Korean Fried Chicken Wings with Rice

For the Chicken Wings:

12-14 chicken wings, tips removed and split in half
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 large eggs
2 cups vegetable oil (for frying)

For the Korean Sauce:

1/4 cup gochujang (Korean chili paste) (Substitute with sriracha if unavailable)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated

For the Rice:

2 cups cooked jasmine rice (or any white rice of your choice)

Optional Garnishes:

Sesame seeds
Sliced green onions

This list is simple, and if you’re missing something like gochujang, you can totally swap it for sriracha. Easy, right? Let’s get cooking!

How to Cook Crispy Korean Fried Chicken Wings with Rice

Prep the Chicken: Start by patting your chicken wings dry with paper towels. This helps them get extra crispy when fried! Then, split the wings in half (if they aren’t already), and set them aside.

Make the Coating: In a large bowl, mix together 1 cup of flour, 1/2 cup cornstarch, garlic powder, onion powder, salt, pepper, and paprika. This is your crispy coating. Give it a good mix.

Egg Bath Time: In another bowl, beat your 2 eggs. Dip each chicken wing into the egg, making sure it’s fully coated, and then toss it into your flour mixture. Coat it well—think of it like giving the wings a cozy, crispy blanket.

Fry the Wings: Heat the vegetable oil in a large pan over medium-high heat. Once the oil’s hot (test with a small drop of batter—it should bubble), carefully lower the wings into the oil. Fry in batches to avoid overcrowding. Cook each side for about 4-5 minutes until they’re golden brown and crispy.

Transfer them to a paper towel-lined plate to drain the excess oil.

Make the Korean Sauce: While the wings are frying, let’s make the sauce! In a small pan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over low-medium heat, stirring constantly until everything is well mixed and warmed through. This sauce is the magic, so don’t skip it!

Toss the Wings in Sauce: Once your wings are crispy and your sauce is ready, place the wings in a large bowl. Pour the sauce over them and toss gently to coat every wing in that sweet, spicy goodness.

Serve with Rice: Serve the wings over a bed of warm, fluffy rice. Garnish with sesame seeds and green onions if you like.

Enjoy!

Common Mistakes

Skipping the Drying Step

- Mistake: You skip patting the chicken dry and wonder why it’s not as crispy.
- Solution: Dry those wings well! The less moisture, the crispier they’ll get. Think of it like giving them a spa day before their hot oil bath.

Overcrowding the Pan

- Mistake: You try to fry too many wings at once and end up with soggy, oily chicken.
- Solution: Fry in batches! You want each wing to have room to shine. Overcrowding the pan is like trying to squeeze too many people into a tiny car—nobody’s comfortable, and nobody’s going anywhere.
Not Checking the Oil Temperature
- Mistake: You just throw the wings into cold oil and wonder why they’re greasy instead of crispy.
- Solution: Heat your oil to about 350°F. A quick test? Drop a tiny bit of batter into the oil. If it bubbles up fast, it’s ready! If not, wait a bit longer—patience, my friend.
Burning the Sauce
- Mistake: You walk away from the sauce and come back to a smoky disaster.
- Solution: Keep an eye on your sauce while it’s heating. Stir frequently, and never leave it alone! It’s got a job to do—don’t make it work too hard.
Not Letting the Wings Drain Properly
- Mistake: You skip the paper towel step and end up with oil dripping everywhere.
- Solution: Let those wings rest on paper towels after frying. It helps soak up excess oil and keeps the wings crispy, not soggy.

Variations & Customizations

Spicy Version: Want to turn up the heat? Add extra gochujang or a splash of sriracha to the sauce for that fiery kick! You can even sprinkle some chili flakes on top before serving to give it that extra wow factor. Warning: This one is for the spice lovers only!

Keto-Friendly Twist: If you’re following a keto diet, swap the flour and cornstarch with almond flour or a low-carb breading option. You can also skip the rice and serve the wings on a bed of cauliflower rice or just enjoy them with a side of veggies for a fully keto-approved meal.

Vegetarian Swap: Not a chicken fan? No worries! You can swap out the wings for crispy cauliflower “wings” or tofu. Simply cut the cauliflower into bite-sized pieces or use tofu slices, coat them in the same crispy mixture, and fry them up. These vegetarian alternatives still pack tons of flavor!

Serving and Presentation Tips

Start with a Clean, Neat Plate: Grab a large, flat plate or a trendy bowl (because presentation matters!). A clean plate makes everything look more appetizing—trust me, it’s like setting the stage for a delicious show.

Create a Bed of Rice: Spoon a generous amount of your cooked rice onto the plate. Spread it out evenly so it’s ready to be topped with those crispy wings. The rice serves as a perfect base, soaking up any delicious sauce that drips off the wings!

Layer the Wings: Carefully arrange your crispy wings on top of the rice. You want them to look nice and neat, but don’t worry if they look a little piled up. This is comfort food, after all, not a runway show.

Drizzle That Sauce: Pour the sweet, spicy Korean sauce over the wings like you’re a top chef. Be generous with it, but don’t drown the wings—just a nice, even coat will do the trick. It’s all about that perfect balance!

Garnish for Extra Flair: Sprinkle some sesame seeds on top of the wings for a bit of crunch. Then, throw on a few sliced green onions for color and freshness. They’ll make your dish pop—both visually and in flavor!

Serve with a Side Dish: If you want to go all out, serve your wings with a side of kimchi or a light salad to balance out the richness of the chicken. The tangy kick of kimchi pairs perfectly with the sweet-spicy wings!

Add Some Napkins: Let’s be real: these wings are messy in the best way possible. Have some napkins or wet wipes on hand, so your guests (or you) don’t have to worry about getting sauce all over the place.

Serve Immediately: Serve your wings fresh and hot! The crispy texture is best enjoyed right away while it’s still crispy and golden.

Storage and Freezing Tips

Storing Leftovers in the Fridge: Let the wings cool completely before storing them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure to store the wings and rice separately, as the rice can get soggy if left with the chicken.

Reheating the Wings: When you’re ready to enjoy the leftovers, the best way to reheat the wings is to pop them back in the oven at 400°F (200°C) for about 10-15 minutes. This helps restore their crispy texture. You can also reheat them in an air fryer if you have one!

Freezing the Wings: If you want to freeze the wings for later, make sure they are fully cooled before freezing. Place the wings on a baking sheet in a single layer and freeze for 2-3 hours to firm them up. Once frozen, transfer them to a freezer bag or an airtight container. They’ll last for up to 3 months in the freezer.

Reheating Frozen Wings: When you’re ready to eat frozen wings, preheat your oven to 375°F (190°C) and bake for about 20-25 minutes or until crispy and heated through. You can also reheat them in the air fryer at the same temperature for a quicker option.

Frequently Asked Questions (FAQs)

Can I make this recipe without frying?

Absolutely! If you want to skip frying, you can bake the wings at 400°F (200°C) for about 25-30 minutes. Just make sure to coat them with a little oil to get some crispiness.

Can I use boneless chicken instead of wings?

Yes! You can use boneless chicken thighs or breasts. Just cut them into bite-sized pieces, and follow the same frying and saucing steps.

How can I make the sauce spicier?

If you love heat, add more gochujang (Korean chili paste), or throw in a bit of sriracha or chili flakes to kick up the spice level.

What’s the best rice to use?

Sticky or short-grain rice works best for this dish since it pairs perfectly with the crispy wings and sauce. But if you don’t have that, regular long-grain rice will work too!

Can I prepare the wings ahead of time?

Yes! You can prep the wings and coat them in the batter, then refrigerate them until you’re ready to fry. Just make sure they’re not sitting in the batter for too long to keep that crispy texture.

How do I keep the wings crispy?

The key to crispy wings is double frying! Fry them once, let them cool for a few minutes, and fry them again. Also, make sure to drain them well on a paper towel after frying.

Can I freeze the wings?

Yes, you can freeze the wings! After frying and cooling, freeze them in a single layer, then transfer them to a freezer bag or airtight container. They’ll stay fresh for up to 3 months.

Conclusion

And there you have it! Your crispy Korean fried chicken wings with rice are ready to impress your taste buds and everyone around the dinner table.

I promise, after making these, you’ll never look at store-bought wings the same way again.

Seriously, once you taste how crispy and flavorful these are, you’ll wonder why you didn’t try them sooner.

If you make these, I’d love to hear how they turned out! Share your own twist on the recipe, or tag me with your version. I bet you’ll be hooked on these crispy, sweet, and spicy wings!

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