Description
Crispy and flavorful Korean fried chicken with a spicy-sweet sauce, perfect for gatherings.
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 freshly chopped garlic)
- 240 g Korean fried chicken mix (for the batter)
- 240 g cold water (1 cup)
- 240 g Korean fried chicken mix (in the bag)
- Vegetable oil for frying (fill the medium pot half full)
- 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
Instructions
- In a large bowl, mix the salt, Korean chili powder, and garlic powder (or freshly chopped garlic) with cold water until completely dissolved.
- Add the chicken wingettes to the salt water solution, making sure they are completely submerged. Cover the bowl with plastic wrap and refrigerate overnight or for at least 8 hours.
- The next day, remove the chicken wingettes from the salt water solution and set them on a plate.
- In a bowl, mix 240 g Korean fried chicken mix and 240 g cold water together until fully combined.
- Pour the batter onto the chicken wingettes, flipping them to ensure they are evenly coated.
- Add Korean fried chicken mix into a gallon Ziploc bag. Place 6 battered chicken wingettes into the bag and seal it tightly, leaving some air inside.
- Shake the bag vigorously until the chicken wingettes are evenly coated with the flour mixture.
- Remove the chicken wingettes from the Ziploc bag and gently shake off excess flour. Arrange them on a large plate. Repeat for the remaining chicken wingettes.
- Heat oil in a heavy-bottomed pot to 320°F. Gently add the chicken wingettes to the hot oil and fry for approximately 3 minutes or until they turn golden brown and crispy, adjusting the heat to maintain the oil temperature.
- Place the fried chicken wingettes on a wire rack to drain excess oil. Repeat frying in batches as needed.
- After cooling, raise the oil temperature to 355°F. Add the chicken wingettes back into the hot oil, frying for another minute or until they turn crispy and golden brown.
- Remove the chicken wingettes from the oil and place them on a wire rack to further drain.
- In a nonstick frying pan, add all the sauce ingredients. Stir and thicken the sauce over low heat until bubbling. Toss the fried chicken wingettes in the sauce until coated.
- Serve hot.
Notes
For the crispiest chicken, use a double-dipping method. Let the chicken rest after frying for optimal crunch.
