Ingredients
- Chicken wings or drumsticks: 2 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Gochujang (Korean chili paste): 2 tablespoons
- Honey: 2 tablespoons
Instructions
- Step 1: In a bowl, mix together flour, cornstarch, baking powder, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
- Step 2: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches for about 8-10 minutes, or until cooked through and golden brown.
- Step 3: Remove the chicken from the oil and place on a wire rack to drain excess oil.
- Step 4: While the chicken is frying, prepare the sauce. In a saucepan, combine gochujang and honey over medium heat. Stir until the sauce is smooth and slightly thickened.
- Step 5: Once the chicken is cooked, toss it in the prepared sauce, ensuring each piece is well coated.
Notes
- Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days, but be aware the crust will soften.
- To best revive your Korean fried chicken, reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes to help crisp it up again.
- Serve this delicious chicken with a side of pickled radish or kimchi for a truly authentic Korean experience.
- For extra crispy chicken, double fry it: fry once, let cool slightly, then fry again for a shorter time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American