Ingredients
Scale
- 1 kg (2.2 lbs) chicken drumettes or wings
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- 2 eggs, beaten
- 2–3 tablespoons vegetable oil (for frying)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons Korean chili paste (gochujang)
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Spring onions and sesame seeds for garnish
Instructions
- Rinse chicken pieces thoroughly and pat dry with paper towels.
- Mix the flour, cornstarch, baking powder, salt, and pepper in a bowl.
- Add beaten eggs and cold water to create a smooth batter.
- Let the batter rest for 10 minutes.
- Heat vegetable oil in a deep skillet to 175°C (350°F).
- Coat each chicken piece in batter, then fry in batches for 8-10 minutes.
- Drain fried chicken on paper towels.
- In a separate pan, sauté garlic in sesame oil, then add soy sauce, gochujang, honey, and rice vinegar, stirring until thickened.
- Toss fried chicken in the warm sauce until evenly coated.
- Garnish with sliced spring onions and sesame seeds before serving.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Reheat in a preheated oven at 180°C (350°F) for 10 minutes.
- Avoid microwaving to maintain crispiness.
- Use a double-fry method for extra crunch.
- Adjust spice level to suit your preference.
- Use neutral oil for frying for a flavor-neutral crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 serving
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg