Description
Succulent Korean fried chicken with a crispy batter and a sweet and spicy glaze.
Ingredients
- 2 lbs chicken pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- Vegetable oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Mix together flour, cornstarch, baking powder, salt, and black pepper in a bowl. Gradually whisk in cold water until a smooth batter forms.
- Dip the chicken pieces into the batter, ensuring they are well coated.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Fry the chicken in batches until golden brown and crispy, about 8-10 minutes per batch. Remove and drain on paper towels.
- Combine gochujang, soy sauce, honey, garlic, and ginger in a separate pan. Heat until the sauce is smooth and well combined.
- Toss the fried chicken in the sauce until evenly coated.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
Allow the chicken to rest for about 10 minutes after frying for maximum crispiness.
