Spicy Korean Chicken

This Spicy Korean Chicken is sticky, savory, sweet, spicy and takes less than 30 minutes to prepare.

Crispy fried chicken is smothered in a spicy Korean red sauce made with mouth-watering gochujang, rice vinegar, soy sauce, honey, garlic and fresh ginger to make the ultimate spicy comfort food.

You can serve over rice or a vegetable salad for a quick delicious and easy chicken dinner.

Spicy Korean Chicken

Ingredients:

• 10 chicken wings, or drumettes
• 1 cup cornstarch (125 g)
• oil, for frying
• sesame seed, to garnish

For the Batter:

• ½ cup flour (65 g)
• ½ cup cornstarch (65 g)
• 1 cup water (240 ml)
• 1 teaspoon salt

For the Sauce:

• 2 tablespoons gochujang, (Korean chili paste)
• ¼ cup honey (85 g)
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Spicy Korean Chicken

Directions:

1. In a mixing bowl, add in the ingredients for the batter and mix until smooth with no lumps.
2. Heat oil in a pot to 170°C (340°F).
3. Dip a chicken wing into the cornstarch, shake off any excess, then dip the wing into the batter, and allow to drip off any excess.
4. Fry the wings in two batches, each batch cooks for about 5-7 minutes, until light golden.
5. Drain the wings and increase the heat. Heat oil to about 190°C (375°F). Fry the wings a second time until golden brown and crispy.
6. Drain the wings and set aside.
7. In a pan, combine all the ingredients for the sauce and stir until bubbling.
8. Toss in the wings and coat them evenly in the sauce then garnish with the sesame seeds.
9. Serve and enjoy!