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Sweet and Sticky Korean Fried Chicken

Sweet and Sticky Korean Fried Chicken


Sweet and Sticky Korean Fried Chicken

Yields 3-4 servings
Guest Blogger: Damn Delicious


2 cups vegetable oil
2 pounds chicken wings
Kosher salt and freshly ground black pepper, to taste
1/2 cup soy sauce
1/4 cup plus 2 tablespoons sugar


Heat vegetable oil in a Dutch oven or large pot over medium high heat to 350 degrees F.
Season chicken wings with salt and pepper, to taste.

Working in batches, add the chicken wings to the Dutch oven, 5 or 6 at a time, and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

Increase oil temperature to 400 degrees F. Add the chicken wings to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.

Heat soy sauce and sugar in a small saucepan over medium high heat. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes.

Serve wings immediately, tossed with soy sauce glaze.

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16 COMMENTS... read them below or add one

  1. John

    I would urge caution to your readers when cooking with oil at temperatures of 400 degrees F. This is extremely close to the smoke point of most oils. The smoke point of vegetable shortening is 360 degrees F. Virgin olive oil is 420 degrees F. Peanut oil is 440 degrees F. Refined coconut oil is 450 degrees F. After reaching the smoke point the oil can approach the flame point within moments.

    For an experienced cook this will not be a problem, however, for an inexperienced cook it is. If you cook with a professional deep fryer with temperature controls, and a high volume vent hood it will not be a problem.

    I would advise the use of a candy thermometer when cooking with oil over 350 degrees F. I would like to ask if cooking at 400 degrees F will cook better then cooking at 350 degrees F? Is it worth the risk?

    • Yes, it is worth the risk, at least in my opinion. The 400 degrees will really get the wings crispy and golden at a higher heat. If you are concerned about getting too close to the smoke point though, I recommend frying at 350 again the second time around for a longer period of time.

    • Richard

      You can also use an infrared thermometer. They are very handy to use. Remember you are only looking at the surface of the oil, underneath it is hotter. Try using a candy thermometer in a wok….no can do!

  2. Molly Ong

    How do I print out the recipe you have given e.g. like the Sweet & Sticky Korean Fried Chicken. I can’t get to print it out.

    Thank you.

  3. Nik

    This is a splendid idea of a starter. Thank you for sharing this. It would not be hard to make. In fact, the drummet and buffalo wing sticky sweet sour hot is sure to strike home run while watching the football finals this coming Saturday! Thank you! Arigato! Grasias! Terima Kasih! Torche!

  4. Micki

    I too, am confused at the temperature change. But I also have a question (and please bare in mind that I have never ever made any type of “hot wings” as I am not a big fan of spicey). Why also do the wings have to be fried twice?

    • Also another reason for crisping the wings up a second time is that when they are coated in the sauce/seasoning the crispy outer layer will soften slightly. That’s also part of the reason why sweet and sour pork/chicken is often served separated from the gravy in order to not spoil the texture.

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