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Zippy’s Korean Fried Chicken Recipe

Zippy’s Korean Fried Chicken
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Zippy’s Korean Fried Chicken is inspired by the Hawaiian restaurant chain Zippy’s, which serves up this Korean-American fusion dish. It features crispy fried chicken pieces coated in a sweet, spicy, garlicky sauce made with gochujang—a staple in Korean cuisine. The double-frying technique is what gives the chicken its irresistible texture.

Ingredients

Scale

For the Chicken:

    • 2 lbs chicken wings or drumettes (skin-on for best results)

    • 1 teaspoon salt

    • ½ teaspoon black pepper

    • 1 teaspoon garlic powder

    • 1 cup cornstarch (essential for that extra crunch)

    • ½ cup all-purpose flour

    • 1 large egg

    • ½ cup cold water

    • Vegetable oil (for deep frying)

For the Korean Sauce:

    • 3 tablespoons gochujang (Korean red chili paste – spicy and slightly sweet)

    • 2 tablespoons soy sauce

    • 2 tablespoons rice vinegar

    • 2 tablespoons of honey or brown sugar

    • 1 tablespoon sesame oil

    • 2 cloves garlic, minced

    • 1 teaspoon grated fresh ginger

    • 1 tablespoon water (optional, to thin the sauce if needed)

    • Sesame seeds and chopped green onions (for garnish and extra flavor)

Instructions

Step 1: Prepare and Season the Chicken

Pat the chicken wings dry using paper towels to remove excess moisture, which helps the coating stick better. In a bowl, season the wings with salt, black pepper, and garlic powder. Let them sit for 10–15 minutes while you prep the batter—this allows the seasoning to soak into the meat.

Step 2: Make the Batter

In a medium bowl, whisk together cornstarch, flour, egg, and cold water to create a thick, smooth batter. The cold water helps with a crispier texture during frying. The consistency should be just thick enough to coat the chicken without dripping too much.

Step 3: Heat the Oil and First Fry the Chicken

Heat 2–3 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Dip each piece of seasoned chicken into the batter, letting excess drip off, and carefully place into the hot oil. Fry in small batches for about 8–10 minutes or until golden and just cooked through. Let the chicken drain on a wire rack.

Step 4: Double Fry for Maximum Crispiness

Increase the oil temperature to 375°F (190°C) for the second fry. Return the chicken to the oil in batches and fry for another 2–3 minutes. This second fry gives the chicken its signature crisp texture that holds up even after adding sauce.

Step 5: Prepare the Korean Sauce

In a small saucepan over low heat, combine gochujang, soy sauce, vinegar, honey, sesame oil, garlic, and ginger. Let it simmer gently for 3–4 minutes until slightly thickened and fragrant. Stir often to avoid burning. If the sauce seems too thick, add a splash of water to reach your preferred consistency.

Step 6: Toss and Serve

Place the hot fried chicken in a large mixing bowl and pour the warm sauce over. Toss gently to coat each piece evenly. Garnish with sesame seeds and sliced green onions for added texture and a pop of color. Serve immediately while hot and crispy.

Find it online: https://cookingwithadan.com/zippys-korean-fried-chicken/