Recipes Meat and Poultry Chicken Wings Roscoe's Korean Fried Chicken Be the first to rate & review! 1 Photo Roscoe's Korean fried chicken is coated in a thin batter, dredged, and then fried twice, and served with a spicy ginger, garlic, and gochujang sauce. By Roscoe Hall Roscoe Hall Roscoe Hall is not only a hilarious and unique chef, but also an accomplished artist who works in a variety of media. He is more widely recognized for competing on season 18 of Top Chef. Allrecipes' editorial guidelines Updated on September 11, 2024 Save Rate Print Share Add Photo 1 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Chicken 12 mixed wingette or drummette chicken wings 6 chicken legs 2 tablespoons ginger 2 tablespoons garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup water Dredge 1 cup all-purpose flour 1/2 cup potato starch 1/2 cup cornstarch 1 cup wheat dextrin, (Such as EverCrisp® Breader and Batter Boost) 1 quart vegetable oil for frying, or as needed salt and freshly ground black pepper to taste Sauce 2 teaspoons sesame oil 2 teaspoons grated garlic 1 teaspoon grated fresh ginger 1/4 cup brown sugar 4 tablespoons gochujang (Korean hot pepper paste) 2 teaspoons white vinegar 1/2 cup water 1 teaspoon toasted sesame seeds, or as needed for garnish (optional) 1 tablespoon chopped peanuts , or as needed for garnish (optional) Directions Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, chicken legs, ginger, garlic, salt, pepper, and water together. Mix well. In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk ingredients until fully mixed. Season with salt and pepper. Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter. Add chicken to the flour bowl and toss and press until completely dredged in mixture. Place on the prepared wire rack until ready to fry. Heat oil in a deep fryer or large saucepan to 325 degrees F (165 degrees C). Line a second rimmed baking sheet with paper towels, and place a clean wire rack on top. Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 6 minutes. Transfer chicken to the rack over the paper towel-lined baking sheet tray. Continue with remaining chicken pieces. Increase oil temperature to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy, about 5 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 1/2 cup water. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken pieces, garnish with sesame seed and peanuts, and serve. From the Editor Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount consumed will vary.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 750 Calories 41g Fat 70g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 750 % Daily Value * Total Fat 41g 52% Saturated Fat 8g 40% Cholesterol 104mg 35% Sodium 1137mg 49% Total Carbohydrate 70g 25% Dietary Fiber 3g 9% Total Sugars 18g Protein 26g 52% Vitamin C 14mg 16% Calcium 100mg 8% Iron 3mg 18% Potassium 497mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.