This Spicy Korean Chicken is sticky, savory, sweet, spicy and takes less than 30 minutes to prepare.
Crispy fried chicken is smothered in a spicy Korean red sauce made with mouth-watering gochujang, rice vinegar, soy sauce, honey, garlic and fresh ginger to make the ultimate spicy comfort food.
You can serve over rice or a vegetable salad for a quick delicious and easy chicken dinner.
- 10 chicken wings, or drumettes
- 1 cup cornstarch (125 g)
- oil, for frying
- sesame seed, to garnish
For the Batter:
- ½ cup flour (65 g)
- ½ cup cornstarch (65 g)
- 1 cup water (240 ml)
- 1 teaspoon salt
For the Sauce:
- 2 tablespoons gochujang, (Korean chili paste)
- ¼ cup honey (85 g)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- In a mixing bowl, add in the ingredients for the batter and mix until smooth with no lumps.
- Heat oil in a pot to 170°C (340°F).
- Dip a chicken wing into the cornstarch, shake off any excess, then dip the wing into the batter, and allow to drip off any excess.
- Fry the wings in two batches, each batch cooks for about 5-7 minutes, until light golden.
- Drain the wings and increase the heat. Heat oil to about 190°C (375°F). Fry the wings a second time until golden brown and crispy.
- Drain the wings and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling.
- Toss in the wings and coat them evenly in the sauce then garnish with the sesame seeds.
- Serve and enjoy!