Korean Fried Chicken

No one loves chicken more than oil! If you want to dazzle your partner with a plate of crispy, juicy fried chicken! It’s delicious alone in all it’s crunchy glory, or try it with a spicy sauce for an authentic feel! Try out this recipe with our Simply Pure Peanut Oil for the perfect deep frying experience!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes


30-35 Chicken Wings (About 3lbs)

For Deep Frying:

Simply Pure Peanut Oil (Enough to fill your fryer)

For Marinating:

1 Tablespoon Summerfield Michui

2 Teaspoons Sea Salt

1 Teaspoon White Pepper

½ Teaspoon Grated Ginger

2 Cloves Garlic

For Dry Batter:

1 Cup Flour

1 Cup Corn or Potato Starch

1 Teaspoon Baking Powder



1. Season your wings with ginger, salt, pepper, garlic and michui – marinate for 2 hours or make the day before and store in the fridge overnight covered.

2. Mix dry batter ingredients in a large bowl as you will be tossing the wings around in the bowl, so give yourself enough room to toss. Alternatively, make your flour mixture in a large bag and toss the wings in the bag for easy clean up!

3. Fill a heavy bottomed pot or deep fryer with enough oil to cover 2-3 inches of depth or to max fill line. Heat oil to 350ºF and prepare a draining rack.

4. Fry battered wings for 5-7 minutes until lightly golden, then remove from oil and rest on draining rack. Cook in batches to avoid the oil temperature dropping too much.

5. Let wings cool slightly for 5 to 10 minutes, and while cooling, reheat oil to 375ºF.

6. Refry wings for an additional 5-7 minutes until deep golden brown, wings should cook for a total of 10-14 minutes or until they have reached an internal temperature of 165ºF.

7. Serve immediately with a side of salt and pepper to dip the chicken in, or add a spicy sauce for some traditional Korean flare!