Description
This Amazing Korean Fried Chicken features a crispy exterior and a sweet, spicy glaze, perfect for sharing with family and friends.
Ingredients
Scale
- 1.5 lbs Chicken wings or drumettes, jointed
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 1 cup Water (ice cold)
- Vegetable oil, for frying
- 1/4 cup Gochujang (Korean chili paste)
- 3 tbsp Soy sauce
- 2 tbsp Honey or corn syrup
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 clove Garlic, minced
- 1 tsp Ginger, grated
Instructions
- In a large bowl, combine the flour, cornstarch, salt, pepper, and garlic powder.
- Whisk the ice-cold water into the dry ingredients until just combined.
- Dredge the chicken pieces thoroughly in the batter, letting the excess drip off.
- Heat 2 inches of oil in a deep, heavy-bottomed pot to 325°F (160°C).
- Fry the chicken in batches for 8-10 minutes until pale golden, then drain on a wire rack.
- Increase the oil temperature to 375°F (190°C) for the second fry and fry for an additional 2-4 minutes until deep golden brown and crispy.
- In a small saucepan, combine all glaze ingredients and simmer until slightly thickened.
- Coat the hot chicken with glaze and serve immediately, garnished with sesame seeds or sliced green onions, if desired.
Notes
For extra crunch, try double frying the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg