Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 kg Chicken Wings; 120 g Cornflour; 3 tablespoon Gochujang; 3 tablespoon Honey; 2 tablespoon Soy Sauce; 3 clove Garlic; 1 tablespoon Rice Vinegar; 1 tablespoon Sesame Seeds; 1 l Vegetable Oil

by Rafaela Santos

Community· not yet rated

Twice-fried, extra-crispy chicken coated in a sticky sweet-and-spicy gochujang glaze.

Time:50 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ High-Protein✓ Dairy-Free⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Meat

Ingredients

Honey3 tablespoonmissing

Cornflour120 gmissing

Gochujang3 tablespoonmissing

Rice Vinegar1 tablespoonmissing

Chicken Wings1 kgmissing

Vegetable Oil1 lmissing

Soy Sauce2 tablespoonmissing

Sesame Seeds1 tablespoonmissing

Garlic3 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Pat the chicken wings very dry and toss thoroughly in the cornflour with a pinch of salt.

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.

Increase the oil to 190C and fry the wings a second time for 3-4 minutes until deep golden and very crisp. Drain.

For the glaze, gently warm the gochujang, honey, soy sauce, crushed garlic and vinegar in a pan until glossy.

Toss the hot wings in the glaze until fully coated.

Scatter with sesame seeds and sliced spring onion and serve immediately.

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