Ingredients
Scale
- 1 kg chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- Oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
Instructions
- In a bowl, mix flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- Coat chicken wings in the flour mixture.
- Dip chicken in water and re-coat with the flour mixture.
- Heat oil in a deep pan to 180°C (350°F).
- Fry chicken wings in batches until golden brown, about 10 minutes.
- Remove and let rest for 5 minutes.
- Fry chicken again for another 5 minutes until extra crispy.
- In a saucepan, combine gochujang, honey, soy sauce, and rice vinegar. Heat until mixed.
- Toss fried chicken in the sauce until evenly coated.
- Serve hot with sesame seeds and green onions on top.
Notes
- Double frying ensures extra crispiness.
- Adjust the sauce spice level to your taste.
- Serve with pickled radish for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 4 pieces
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg
Keywords: korean fried chicken recipe, crispy chicken, gochujang sauce