Korean Fried Chicken Wing Gyoza: A Food Wars Inspiration
These Korean Fried Chicken Wing Gyozas, inspired by Food Wars, ought to be nominated as the best fried chicken wings ever! These wing gyozas have the perfect crunch, juicy pork filling, and a flavor bomb of a sauce that's sweet, spicy, tangy, and savory.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18 wings ((flats with wing tips))
- 2 cup pork dumpling filling
- oil ((for frying))
- Toasted sesame seed ((optional for garnish))
- Green onion (, sliced (optional for garnish))
- 3 cloves garlic (,minced)
- 2 Tablespoon ginger (,minced (about 1½ inch knob))
- 3 Tablespoon gochujang ((Korean pepper paste))
- 3 Tablespoon honey
- 3 Tablespoon brown sugar ((light or dark))
- 3 Tablespoon rice vinegar
- 1½ Tablespoon ketchup
- 1 Tablespoon soy sauce
- oil
- 1 cup potato starch
- ¼ cup cornstarch
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 1
For the dredge:
- 2
Whisk together all the ingredients in a medium bowl and set aside.
- 3
For the sauce:
- 4
Mix together all the ingredients for the sauce EXCEPT for the minced ginger and garlic. In a large nonstick pan over medium heat, add a small amount of vegetable oil and sauté the minced ginger and garlic until fragrant. Add the premixed sauce and heat until until it bubbles. Remove from heat and set aside.
- 5
For the wings:
- 6
Debone the flats of the chicken wings* and stuff the boneless flats with about ½ to 1 Tablespoon of the Chinese pork dumpling filling, depending on the size of the wing. Close the wing's opening and repeat with remaining wings. DON'T overstuff the wings! It'll expand when cooked.*Please refer to the post above for the full detail instructions with photos on deboning wings!*
- 7
Working with a few at a time, gently coat all the wings with the dredge mixture and dust off the excess dredge if needed.*You can do the dredging in a Ziploc bag if you prefer.*
- 8
In a heavy bottom pot, heat 2-3 inches of oil to and maintaining at 325°F for the first fry. Carefully place the dredged wings into the oil and fry them for about 4 minutes. Remove them from the oil.*Work with portions of the wings at a time, DO NOT overcrowd your pot or your fryer to prevent uneven cooking and a drastic drop in oil temperature.*
- 9
For the second fry, heat the oil and maintain it at 375°F. Return the wings to the oil and fry them for about 2-3 minutes, or until the wings starts to turn golden, is crispy and the wings cooked through. Remove from the oil and drain on paper towels.*Again, work in portions if needed to prevent uneven cooking. DO NOT overcrowd. Overcrowding will result in overcooked wings soggy wings!*
- 10
While the wings are draining, reheat the sauce over medium heat until it starts to bubble. Add the wings and toss until the wings are well coated with sauce.
- 11
Serve the wings immediately with a sprinkle of sesame seeds and green onions.Enjoy!