Ingredients:
For the Chicken:
2 lbs chicken wings or drumettes
1 cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying
For the Sauce:
1/3 cup gochujang (Korean chili paste)
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame oil
For Garnish:
Sesame seeds
Sliced green onions
Directions:
In a large bowl, toss the chicken wings with salt, pepper, and cornstarch until evenly coated. Let sit for 10 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the chicken in batches for 6-8 minutes, until golden and crispy. Remove and drain on paper towels.
While the chicken cooks, prepare the sauce. In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Heat over medium heat until the sauce is thickened and glossy, about 5 minutes.
Fry the chicken a second time for 2-3 minutes to achieve extra crispiness.
Toss the fried chicken in the prepared sauce until evenly coated.
Serve hot, garnished with sesame seeds and sliced green onions.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4
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