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Korean Fried Chicken

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A crispy and flavorful Korean Fried Chicken coated in a spicy gochujang glaze, perfect for gatherings and cozy nights.

Ingredients

Scale
  • 2 pounds chicken wings
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
  • Oil, for frying
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • Pickled radishes, for serving
  • Beer, for serving

Instructions

  1. Prepare Your Dry Mix: In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper.
  2. Coat the Chicken: Take the chicken wings and coat them thoroughly in the flour mixture.
  3. Heat the Oil: In a deep fryer or a large pot, heat oil to 350°F (175°C).
  4. Fry the Chicken: Fry the chicken wings in batches until they are golden brown and cooked through, about 10-12 minutes.
  5. Make the Gochujang Glaze: Combine gochujang, honey, soy sauce, rice vinegar, and sesame oil in a saucepan. Cook over medium heat until well blended, about 3-5 minutes.
  6. Coat the Fried Chicken in Glaze: Toss the fried chicken in the gochujang glaze until evenly coated.
  7. Serve and Enjoy! Serve with pickled radishes and a cold beer.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven to regain crispiness.

Nutrition

Find it online: https://delishrecipezbylucy.com/crispy-korean-fried-chicken/

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