Ingredients
Scale
- 2 lbs Chicken wings and drumettes
- 1/2 cup Potato Starch (or Cornstarch)
- 1/4 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Gochujang (Korean chili paste)
- 2 tablespoons Honey or Corn Syrup
- 3 cups Vegetable Oil (for frying)
Instructions
- Step 1: Pat the chicken dry thoroughly with paper towels. In a large bowl, whisk together the potato starch, all-purpose flour, baking powder, and salt. Add the chicken pieces to the dry mix and toss until they are evenly coated.
- Step 2: Heat the vegetable oil in a deep pot or Dutch oven to 325°F (160°C). Carefully place the chicken pieces into the oil, ensuring the pot is not overcrowded. Fry the chicken for 8-10 minutes until lightly golden and cooked through. Remove and drain on a wire rack.
- Step 3: While the chicken drains, prepare the sauce. In a small saucepan, combine the gochujang, honey (or corn syrup), 2 tablespoons of water, and 1 minced garlic clove (optional). Bring the mixture to a simmer over medium heat, stirring constantly for about 2 minutes until thickened slightly. Remove from heat.
- Step 4: Increase the oil temperature to 375°F (190°C). Return the partially fried chicken to the hot oil for a second fry. Fry for 2-3 minutes, until the crust is deep golden brown and exceptionally crispy. Remove quickly and drain.
- Step 5: Place the extremely hot, double-fried chicken in a large clean bowl. Pour the prepared sauce over the chicken and gently toss using tongs until every piece is evenly coated in the glaze.
- Step 6: Serve immediately, garnished optionally with toasted sesame seeds or chopped peanuts.
Notes
- To preserve the crunch, store any leftover unsauced chicken in the refrigerator and apply fresh sauce only right before serving.
- Avoid the microwave entirely when reheating sauced leftovers; use an air fryer or oven set to 375°F for about 10 minutes to reactivate the double-fried coating.
- Korean fried chicken is traditionally served with a small bowl of cubed pickled daikon radish, which offers a mandatory sour and crunchy contrast to the rich, spicy glaze.
- For the signature shatteringly crisp crust, use a kitchen thermometer to ensure the oil hits exactly 375°F (190°C) for the second fry, and avoid overcrowding the pot so the temperature doesn't drop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American