Description
Crispy and flavorful Korean fried chicken.
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- In a bowl, mix flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- Coat chicken wings in the flour mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry chicken in batches for 8-10 minutes until golden brown and cooked through.
- In a separate bowl, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil.
- Remove chicken from oil and drain on paper towels.
- Toss chicken in the sauce until well coated.
- Serve hot with sesame seeds and chopped green onions (optional).
Notes
- Adjust spice level by adding more or less gochujang.
- Let the chicken rest after frying for extra crispiness.
- Pairs well with pickled radishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: korean fried chicken recipe, crispy chicken, gochujang chicken