Gochujang Korean Fried Chicken

Ingredients:

For the Chicken:

1 lb chicken wings or drumettes

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 cup cold water

Oil for frying

For the Sauce:

1/4 cup gochujang (Korean red chili paste)

2 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

2 garlic cloves, minced

1 tsp grated ginger

For Garnish:

Toasted sesame seeds

Chopped green onions

Directions:

Prepare the Chicken:

In a mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add the cold water while whisking until a smooth batter forms.

Dip each chicken wing into the batter, ensuring it's fully coated. Set aside.

Fry the Chicken:

Heat oil in a deep skillet or frying pan to 350°F (175°C).

Fry the chicken wings in batches, ensuring not to overcrowd the pan. Cook for 6-8 minutes, then remove and drain on paper towels.

For extra crispiness, fry the wings a second time for 2-3 minutes until golden brown and crunchy.

Prepare the Sauce:

In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Simmer over low heat for 2-3 minutes until the sauce thickens slightly.

Coat the Chicken:

Toss the fried chicken wings in the gochujang sauce until well-coated.

Serve:

Transfer the chicken to a serving plate, garnish with toasted sesame seeds and chopped green onions. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 450 kcal | Servings: 4 servings