Description
A crispy and succulent Korean Fried Chicken dish coated in a flavorful sauce, perfect for any occasion.
Ingredients
Scale
- 2 pounds chicken wings
- 1 cup potato starch or cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
- ½ cup gochujang (Korean red chili paste)
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, potato starch (or cornstarch), baking powder, salt, and pepper.
- Coat the chicken: Toss the chicken wings into the dry mixture until they are thoroughly coated.
- Heat the oil: In a deep fryer or large pot, heat oil to 350°F (175°C).
- Fry the wings: Carefully add the chicken in batches and fry for about 10-12 minutes, or until they turn a beautiful golden brown and are crispy. Remove them from the oil and place on paper towels to drain excess oil.
- Prepare the sauce: In a saucepan, whisk together the gochujang, honey, soy sauce, minced garlic, and sesame oil, heating it over medium until it bubbles.
- Toss in the sauce: Once the wings are fried and drained, toss them in the bubbling sauce to ensure each piece is richly coated.
- Garnish and serve: Finish with a sprinkle of sesame seeds and chopped green onions before serving.
Notes
For extra crunch, consider double frying the wings. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg