Name: Korean Fried Chicken
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Cuisine: Korean
Ingredients: 16 chicken wingettes (or drumettes); 500 g cold water (about 2 cups); 15 g salt (about 2½ tsp); 1 tsp Korean chili powder; ½ tsp garlic powder (or 1 tsp of freshly chopped garlic); 240 g Korean fried chicken mix (for the batter); 240 g cold water (1 cup); Vegetable oil for frying; 3 tbsp gochujang; ½ tbsp Korean chili powder; 1 tbsp soy sauce; 2 tbsp ketchup; 4 tbsp honey (or light corn syrup); 1 tbsp apple cider vinegar; 1 tbsp lemon juice; 2 tsp minced garlic; 1 tsp minced ginger; 1 tsp sesame seeds

Description

Crispy, flavorful Korean fried chicken with a double frying technique for light and airy crusts.

Ingredients

16 chicken wingettes (or drumettes)
500 g cold water (about 2 cups)
15 g salt (about 2½ tsp)
1 tsp Korean chili powder
½ tsp garlic powder (or 1 tsp of freshly chopped garlic)
240 g Korean fried chicken mix (for the batter)
240 g cold water (1 cup)
Vegetable oil for frying
3 tbsp gochujang
½ tbsp Korean chili powder
1 tbsp soy sauce
2 tbsp ketchup
4 tbsp honey (or light corn syrup)
1 tbsp apple cider vinegar
1 tbsp lemon juice
2 tsp minced garlic
1 tsp minced ginger
1 tsp sesame seeds

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Instructions

Begin by mixing the salt, Korean chili powder, and garlic powder in a large bowl filled with cold water. Stir until completely dissolved.
Submerge the chicken pieces in the salt water solution and cover the bowl with plastic wrap. Place it in the refrigerator overnight or for at least 8 hours.
Remove the chicken from the salt water solution and place them on a plate.
Combine the Korean fried chicken mix with cold water in a separate bowl, whisking until fully combined.
Pour this batter over the chicken wingettes, ensuring they’re evenly coated.
Add additional Korean fried chicken mix to a gallon Ziploc bag. Place 6 batter-coated wingettes into the bag, seal it tightly, and shake until coated.
Shake off any excess flour and transfer the wings to a large plate. Repeat with remaining wingettes.
Heat oil in a heavy-bottomed pot to 320°F. Gently add the coated wingettes to the hot oil, frying for about 3 minutes until golden brown.
Remove the chicken from the oil and drain on a wire rack.
Increase the oil temperature to 355°F and fry the wingettes for another minute until crispy.
Mix all sauce ingredients in a nonstick frying pan, stirring and simmering until bubbly.
Toss the fried chicken wingettes in the sauce until evenly coated. Serve hot.

Notes

For an impressive presentation, serve with a drizzle of sauce and garnish with sesame seeds and green onions.