Korean Spicy Fried Chicken
Crispy fried chicken pieces tossed in a sweet, spicy, glossy sauce. Ready in about 20 minutes, this is a quick and satisfying weeknight dinner or snack.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 25g
Ingredients
- 1.5 lb chicken wings or drumettes
- ½ cup cornstarch
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cup vegetable oil
Instructions
- 1
Pat the 1.5 lb chicken dry with paper towels, then toss with the 1/2 cup cornstarch until evenly coated.
- 2
Heat the 2 cups vegetable oil in a deep pot over medium-high until a pinch of cornstarch sizzles immediately, about 350°F.
- 3
Fry the chicken in batches without crowding, turning occasionally, until golden brown and cooked through, about 8-10 minutes per batch. Drain on paper towels.
- 4
In a large bowl, whisk together the 2 tbsp gochujang, 2 tbsp honey, and 1 tbsp soy sauce. Add the hot fried chicken and toss to coat evenly.
- 5
Serve immediately, sprinkled with sesame seeds or sliced green onions if you like.
Tools you’ll need
- Deep pot or Dutch oven
- Tongs
- Large bowl
- Paper towels
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