duweywings
– 1 lb chicken wings or drumettes – 1/2 cup cornstarch – 1/4 cup flour – 1/2 tsp salt – Oil for frying Sauce: – 2 tbsp gochujang – 1 tbsp soy sauce – 1 tbsp honey – 1 tbsp brown sugar – 2 garlic cloves (minced) – 1 tsp rice vinegar
In a bowl, mix cornstarch, flour, and salt. Coat chicken pieces evenly. The starch helps make the coating crispier than just flour alone when fried.
Heat oil in a deep pan to 350°F. Fry chicken in batches for 6–8 minutes until golden. Remove and rest. Then double-fry 2–3 mins more for extra crisp.
While chicken rests, prepare the sauce. In a pan, mix gochujang, soy sauce, honey, sugar, garlic, and vinegar. Simmer on low heat for 2–3 minutes.
The sauce should be sticky and glossy. Stir frequently so it doesn’t burn. Once thickened, turn off the heat and let it cool slightly before using.
Toss hot, double-fried chicken in the warm sauce until fully coated. Make sure each piece gets covered in that sweet, spicy, sticky Korean glaze.
Serve immediately with sesame seeds or scallions. Best eaten fresh for crunch! Pair it with pickled radish or rice for an authentic Korean meal.
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