Description
A mouthwatering recipe for Korean Fried Chicken featuring ultra-crispy skin and a sticky, savory-sweet glaze.
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp sesame oil
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- In a large bowl, combine flour, cornstarch, baking powder, salt, and pepper.
- Dip chicken wings in buttermilk, then coat in the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken wings in batches for 10-12 minutes until golden brown and cooked through.
- In a separate bowl, mix gochujang, honey, soy sauce, garlic, and sesame oil to create the glaze.
- Toss the fried chicken in the glaze until well coated.
- Serve garnished with green onions and sesame seeds.
Notes
For extra-crispy chicken, double-dust the wings before frying and maintain oil temperature during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean