Name: Korean Fried Chicken
Prep time: 30 min
Cook time: PT-493412H53M59S
Cuisine: Korean
Ingredients: 2 pounds chicken wings and drummies thawed; ½ teaspoon salt; ½ teaspoons ground black pepper; 1 cup all-purpose flour; 1 cup cornstarch; 1 teaspoon baking powder; ½ teaspoon garlic powder; 2 large eggs beaten; ¾ cup water cold; 2 tablespoons gochujang sauce; 2 tablespoons ketchup; 2 tablespoons soy sauce; 2 tablespoons honey; 2 tablespoon brown sugar; 1 tablespoon garlic minced; 1 teaspoon ground ginger; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; oil for frying i used vegetable but canola or peanut is fine too; sesame seeds for garnish; Green onions diced for garnish

Ingredients

Scale

2 pounds chicken wings and drummies thawed
½ teaspoon salt
½ teaspoons ground black pepper
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
½ teaspoon garlic powder
2 large eggs beaten
¾ cup water cold
2 tablespoons gochujang sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoon brown sugar
1 tablespoon garlic minced
1 teaspoon ground ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
oil for frying i used vegetable but canola or peanut is fine too
sesame seeds for garnish
Green onions diced for garnish

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Instructions

Heat oil in a large stockpot or Dutch oven to 375 degrees F, maintaining it between 370- and 380-degrees F.
Pat the chicken wings dry using paper towels.
Season the chicken with salt and pepper.
In a large mixing bowl, combine cornstarch, flour, baking powder, and garlic powder.
Incorporate beaten eggs and cold water into the dry ingredients, stirring until a thick batter forms.
Coat each chicken piece in the batter thoroughly.
Fry each coated chicken piece in the hot oil for about 10 minutes until golden brown and fully cooked. Place them on a paper towel-lined plate or cooling rack afterward.
In a small saucepan, mix sauce ingredients together and heat over medium-low for around 5 minutes until the sauce starts to thicken.
Coat each fried chicken piece in the sauce and garnish with sesame seeds and diced green onions before serving.

Notes

Make sure the oil is at the correct temperature to ensure crispy chicken.
Adjust the sauce ingredients according to your taste preferences for sweetness or spiciness.
Using cold water in the batter helps to create a lighter, crispier texture.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: No Data
Category: Main Dishes
Method: Frying
Cuisine: Korean

Nutrition

Serving Size: 1 piece
Calories: 450
Sugar: 10g
Sodium: 900mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg