Crispy Korean Fried Chicken
Crispy Korean Fried Chicken features crunchy texture and a spicy-sweet glaze made with gochujang, perfect for gatherings or a comforting evening snack.
Ingredients
Chicken and coating
- 2 lbs chicken wings
- 1 cup potato starch
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Vegetable oil for frying
Glaze
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Garnish
- Sesame seeds for garnish
- Green onions for garnish
Instructions
Preparation
- In a large bowl, mix together potato starch, flour, salt, black pepper, garlic powder, and ginger powder until well combined.
- Toss the chicken wings in the flour mixture until they are fully coated.
Cooking
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches, cooking until they are golden brown and crispy, about 8-10 minutes each batch.
- While the chicken is frying, prepare the glaze by combining gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Heat until smooth.
- Once the chicken is cooked, toss them in the glaze until well coated.
Serving
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
Ensure the oil is at the correct temperature before frying. Double fry the chicken wings for extra crispiness. Experiment with the glaze to adjust spiciness and sweetness.