Description
Crispy on the outside and juicy on the inside, this Korean Fried Chicken features a delightful glaze that balances sweetness and spice.
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 tablespoon sesame oil
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Prepare the Coating: In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper.
- Dredge the Wings: Take each chicken wing and dredge it in the flour mixture until thoroughly coated.
- Heat the Oil: Pour the vegetable oil into a deep fryer or large pot, heating it over medium-high heat until it reaches 350°F (175°C).
- Fry the Wings: Carefully add the coated chicken wings in batches to avoid overcrowding the pot. Fry until golden brown, about 8 to 10 minutes.
- Make the Sauce: In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil.
- Toss in the Sauce: Once the wings are done frying, toss them in the sauce while they’re still hot.
- Garnish and Serve: Serve the wings hot, garnished with sesame seeds and sliced green onions.
Notes
Double frying the wings can add extra crispiness. Pair with a cold beer or iced tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 11g
- Sodium: 910mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 80mg