Korean Fried Chicken
Community· not yet ratedTwice-fried, extra-crispy chicken coated in a sticky sweet-and-spicy gochujang glaze.
✓ Gluten-Free⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Meat
Ingredients
Added Sweeteners1
Honey3 tablespoonmissing
Baking & Cooking2
Cornflour120 gmissing
Gochujang3 tablespoonmissing
Cooking Liquids1
Rice Vinegar1 tablespoonmissing
Meats1
Chicken Wings1 kgmissing
Oil1
Vegetable Oil1 lmissing
Sauces1
Soy Sauce2 tablespoonmissing
Spices & Herbs1
Sesame Seeds1 tablespoonmissing
Vegetables1
Garlic3 clovemissing
Nutrition (per serving)
≈ Estimated620Calories
36gProtein
42gCarbs
34gFat
Instructions
1
Pat the chicken wings very dry and toss thoroughly in the cornflour with a pinch of salt.
2
Heat the oil to 160C and fry the wings in batches for 8 minutes until pale and cooked through. Lift out and rest for 5 minutes.
3
Increase the oil to 190C and fry the wings a second time for 3-4 minutes until deep golden and very crisp. Drain.
4
For the glaze, gently warm the gochujang, honey, soy sauce, crushed garlic and vinegar in a pan until glossy.
5
Toss the hot wings in the glaze until fully coated.
6
Scatter with sesame seeds and sliced spring onion and serve immediately.
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