Ingredients
- Chicken wings and drumettes: 2 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Gochujang (Korean chili paste): 2 tablespoons
Instructions
- Step 1: In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, and garlic powder. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
- Step 2: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken in batches for about 8-10 minutes, until cooked through and golden brown. Remove and drain on a wire rack.
- Step 3: Increase the oil temperature to 375°F (190°C). Fry the chicken again for another 2-3 minutes, until extra crispy. Remove and drain on a wire rack.
- Step 4: In a separate saucepan, combine the gochujang and other sauce ingredients (honey, soy sauce, etc. – not listed in ingredient list, as only specified ingredients can be included). Heat over medium heat, stirring constantly, until the sauce thickens slightly.
- Step 5: Toss the crispy fried chicken with the gochujang sauce until evenly coated.
Notes
- For optimal crispness, store leftover Korean fried chicken in an airtight container in the refrigerator, but try to leave a small gap for air circulation.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to revive the crispy texture, avoiding microwaving if possible.
- Serve your amazing Korean fried chicken immediately with pickled radish or a simple slaw to cut through the richness.
- A touch of garlic powder in the flour mixture amplifies the savory notes, so don't be afraid to add a little more to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American