Sweet & Spicy Korean Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 kg chicken wings
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
240 g cornstarch
05 -
Vegetable oil, for deep frying
→ Sweet & Spicy Sauce
06 -
60 ml soy sauce
07 -
60 ml honey
08 -
2 tablespoons gochujang (Korean chili paste)
09 -
1 tablespoon minced garlic
10 -
1 teaspoon grated fresh ginger
11 -
1 tablespoon rice vinegar
12 -
1 tablespoon sesame oil
→ Garnish
13 -
Sesame seeds
14 -
Sliced green onions
# Step-by-Step Directions:
01 -
Pat chicken wings dry with paper towels. Season all sides with salt and black pepper. Toss the wings thoroughly in cornstarch to ensure an even coating.
02 -
Heat vegetable oil in a deep fryer or large pot to 175°C. Working in batches, fry chicken wings until crisp, golden, and cooked through, about 10 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
03 -
Combine soy sauce, honey, gochujang, minced garlic, grated ginger, rice vinegar, and sesame oil in a small saucepan. Cook over medium heat, stirring frequently, until the sauce thickens slightly, about 5 minutes.
04 -
Let the sauce cool briefly. In a large bowl, toss fried chicken wings with the sauce until each piece is well coated.
05 -
Arrange sauced wings on a serving platter. Sprinkle with sesame seeds and sliced green onions before serving.
# Helpful Notes:
01 -
Dry chicken thoroughly before dredging to maximize crispiness.
02 -
Adjust gochujang quantity to modify heat intensity.
03 -
Allow sauce to cool slightly before coating to preserve crunch.