Korean Fried Chicken
Shatteringly crisp wings in a sticky gochujang glaze.
- Total
- 50 min
- Active
- 30 min
- Serves
- 4
- Cuisine
- korean
Servings4
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Ingredients
Steps
Toss the wings with salt, white pepper, and cornstarch until evenly coated.
Fry in 175°C / 350°F oil for 8–10 minutes until pale and cooked through, then drain.
Increase the oil to 190°C / 375°F and fry again for 2–3 minutes until deeply golden and crisp.
Simmer the gochujang, ketchup, soy sauce, honey, vinegar, and garlic until slightly thickened.
Toss the hot wings in the glaze and serve immediately, scattered with sesame seeds if you like.