Description
Crisp, sticky, and addictive Korean fried chicken with a glossy sweet-spicy sauce. Perfect for game day or casual dinner parties.
Ingredients
- 2–3 lb chicken wings or drumsticks (about 8–12 pieces) — skin-on for best crisp
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1/4 cup soy sauce (for marinade)
- 2 cloves garlic, minced (marinade)
- 1 tbsp fresh ginger, grated (marinade)
- Oil for frying (neutral high-smoke oil like vegetable, canola, or peanut)
- 3 tbsp soy sauce (for sauce)
- 2 tbsp honey (adjust to taste)
- 1–2 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- Fresh scallions, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Marinate chicken in a bowl with 1/4 cup soy sauce, minced garlic, and grated ginger for 20–30 minutes. Pat dry before dredging.
- In a bowl, whisk together flour, cornstarch, garlic powder, and black pepper.
- Coat chicken pieces in the flour mixture and place on a wire rack.
- Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack over a sheet pan to keep the crust crisp.
- While frying, make the sauce by combining 3 tbsp soy sauce, 2 tbsp honey, 1–2 tbsp gochujang, and 1 tsp sesame oil over medium heat for 2–3 minutes.
- Once chicken is fried, toss in the sauce and garnish with sliced scallions and toasted sesame seeds. Serve immediately.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For vegetarians, substitute chicken with cauliflower florets.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean