Gochujang Korean Fried Chicken
| For the Chicken | |
| 2 lbs | chicken wings or drumettes |
| 1 cup | cornstarch |
| 1 tsp | salt |
| 1 tsp | black pepper |
| Vegetable oil for frying | |
| For the Sauce | |
| ⅓ cup | gochujang (Korean chili paste) |
| ¼ cup | honey |
| 2 tbsp | soy sauce |
| 2 tbsp | rice vinegar |
| 2 tsp | minced garlic |
| 1 tsp | grated ginger |
| 1 tsp | sesame oil |
| For the Garnish | |
| Sesame seeds | |
| Sliced green onions |
| In a large bowl, toss the chicken wings with salt, pepper, and cornstarch until evenly coated. Let sit for 10 minutes. |
| Heat vegetable oil in a deep fryer or large pot to 175°C. |
| Fry the chicken in batches for 6-8 minutes, until golden and crispy. Remove and drain on paper towels. |
| While the chicken cooks, prepare the sauce. In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Heat over medium heat until the sauce is thickened and glossy, about 5 minutes. |
| Fry the chicken a second time for 2-3 minutes to achieve extra crispiness. |
| Toss the fried chicken in the prepared sauce until evenly coated. |
| Serve hot, garnished with sesame seeds and sliced green onions. |
| Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes |