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Korean Fried Chicken

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A flavorful dish featuring crispy chicken wings coated in a savory gochujang sauce, perfect for gatherings and family dinners.

Ingredients

Scale
  • 1 kg chicken wings
  • 1 cup potato starch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups vegetable oil (for frying)
  • 1/2 cup gochujang (Korean red pepper paste)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • Green onions (for garnish)

Instructions

  1. Prepare the Coating Mixture: In a bowl, mix together the potato starch, salt, and black pepper.
  2. Coat the Chicken Wings: Take each chicken wing and coat it thoroughly in the potato starch mixture.
  3. Heat the Oil: In a deep pot, heat the vegetable oil over medium-high heat.
  4. Fry the Chicken Wings: Fry the coated chicken wings in batches for about 8-10 minutes until golden brown.
  5. Make the Gochujang Sauce: In a separate pan, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil.
  6. Toss in the Sauce: Carefully toss the wings in the warm gochujang sauce until fully coated.
  7. Serve with Style: Serve the hot wings on a platter garnished with sesame seeds and chopped green onions.

Notes

Serve with rice, cucumber salad, or kimchi. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/korean-fried-chicken/

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