Description
Deliciously crispy Korean Fried Chicken wings or drumsticks coated in a light, crunchy batter and tossed in a flavorful, spicy-sweet gochujang sauce. This recipe combines the best of deep-fried chicken with a vibrant Korean sauce, garnished with toasted sesame seeds and fresh green onions, perfect for a satisfying appetizer or main dish.
Ingredients
Scale
For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Batter: In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly whisk in the cold water until you achieve a smooth, thick batter suitable for coating the chicken evenly.
- Heat the Oil: Preheat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C) ensuring there’s enough oil to submerge the chicken pieces completely for even frying.
- Fry the Chicken: Dip each chicken wing or drumstick into the batter, making sure it’s fully coated. Carefully lower the chicken into the hot oil and fry in batches for 7-8 minutes until the exterior is golden brown and crispy. Remove the chicken and place it on paper towels to drain excess oil.
- Make the Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a gentle simmer over medium heat and stir occasionally until the sauce thickens, about 4-5 minutes.
- Toss Chicken in Sauce: Allow the fried chicken to cool slightly, then toss it in the prepared gochujang sauce until each piece is fully coated with the spicy-sweet glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the sauced chicken before serving for added texture and freshness.
Notes
- Maintain oil temperature at 350°F to ensure crispy chicken without absorbing excess oil.
- For extra crispy chicken, double fry by frying once until just cooked through, resting briefly, then frying again for a golden crunch.
- Adjust sauce sweetness and spiciness to taste by varying the amount of honey or gochujang.
- Use a thermometer to monitor oil temperature for safety and best results.
- Serve immediately for maximum crispiness as the sauce can soften the crust over time.
