Korean Fried Chicken
Servings
4
servingsTotal time
1
hourIngredients
2.5 lb. party wings, about 24 wings
1 tsp salt
3/4 cup cornstarch
1/4 cup flour
sesame seeds, for garnish
sliced spring onion, for garnish
oil, for deep frying
- Sauce
1/4 cup gochujang
2 Tbsp dark soy sauce
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp mirin
4 cloves of garlic, grated
1/2 tsp freshly grated ginger
1 Tbsp rice vinegar
Directions
- Sprinkle 1 tsp of salt over the chicken wings. In a separate bowl, mix the cornstarch and flour. Dip each wing into the mixture, ensuring every piece is generously coated.
- Add oil to a large pot and heat to 350°F. Fry the chicken for 7 minutes, working in batches. Once all the chicken has been fried, increase the heat to 375° F, and fry the chicken again for 3 minutes.
- For the sauce, whisk together gochujang, dark soy sauce, honey, brown sugar, and mirin in a small saucepan and place over medium heat. Occasionally stir the sauce until the sugar has melted and slightly thickened, about 4 minutes. Remove from heat, then mix in the grated garlic and ginger. Pour into a separate container and whisk in the rice vinegar.
- Place the fried chicken wings in a large bowl. Drizzle some of the sauce over the top and toss to coat. Continue adding the sauce in batches, tossing between each addition, until all the wings are evenly coated and the sauce is fully used.
- Garnish with sesame seeds and sliced spring onion.