Korean Fried Chicken That's Double Fried And Ultra Crispy

flour

🥗Healthier: whole wheat flour

More nutritious alternative.

chicken

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Thighs are juicier, wings are often cheaper.

Combine the wings, Cattleman’s Grill Lone Star Brisket Rub, and fresh ginger in a mixing bowl. Toss well to coat the wings evenly. Cover and refrigerate for 8 hours to overnight.

Place a Lodge 7 Quart Dutch Oven on a gas burner and add about one gallon of frying oil. Heat oil to 300ºF.

In a large bowl, combine cornstarch and baking soda. Toss the wings in the dredge mixture.

Using a Lodge Frying Basket, carefully lower the coated wings into the hot oil. Maintain an oil temperature of 275ºF-300ºF and fry for about 9 minutes until cooked through (165ºF internal temperature).

Remove the wings and set aside. Increase the oil temperature to 375ºF.

In a Lodge 10” Steel Skillet, heat Colonial Chile Oil over medium heat. Add garlic and fry until slightly browned (1-2 minutes). Add kimchi and cook for one minute, then add remaining sauce ingredients. Simmer to thicken slightly and keep warm.

Return the wings to the hot oil for a second fry at 350ºF-375ºF until dark golden brown (about 3 minutes).

Remove wings from the oil and place in a large mixing bowl. Pour the warm sauce over the wings and toss to coat. Serve topped with sesame seeds and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens