Prepare for a taste explosion! This Korean Fried Chicken is insanely crispy and coated in a sticky, candy, and spicy glaze that’s completely addictive. Each chew delivers that good crunch adopted by daring, tangy, and savory flavors from the gochujang sauce.
Elements
For the hen:
- 1 kg (2.2 lb) hen wings or boneless items
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp rice wine (non-obligatory)
- ½ tsp garlic powder
For coating:
- ½ cup cornstarch
- ½ cup potato starch (or use all cornstarch if not obtainable)
For frying:
- Vegetable oil for deep frying
For the sauce:
- 2 tbsp soy sauce
- 3 tbsp gochujang (Korean purple chili paste)
- 2 tbsp ketchup
- 3 tbsp honey or corn syrup
- 2 tbsp brown sugar
- 2 tsp minced garlic
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
For garnish:
- Toasted sesame seeds
- Chopped inexperienced onions
🍗 Directions
- Season the hen
- In a big bowl, toss the hen with salt, pepper, soy sauce, garlic powder, and rice wine.
- Let it marinate for half-hour.
- Coat the hen
- Combine cornstarch and potato starch in a bowl.
- Dredge every bit of hen till nicely coated. Shake off extra.
- First fry (for tenderness)
- Warmth oil to 170°C (340°F).
- Fry hen in small batches for 5–6 minutes till pale golden.
- Take away and let relaxation for five minutes.
- Second fry (for crispiness)
- Enhance oil temperature to 190°C (375°F).
- Fry once more for 2–3 minutes till golden brown and additional crispy.
- Drain on a rack or paper towel.
- Make the sauce
- In a pan, mix soy sauce, gochujang, ketchup, honey, brown sugar, garlic, vinegar, and sesame oil.
- Prepare dinner on low warmth for 3–5 minutes till thick and shiny.
- Coat the hen
- Toss the fried hen within the heat sauce till evenly coated.
- Sprinkle with sesame seeds and inexperienced onions.