FEATURED RECIPE
KOREAN FRIED CHICKEN
FEATURED RECIPE
KOREAN FRIED CHICKEN
Twice-Fried and Twice as Nice: Korean Fried Chicken coated in a sweet and spicy gochujang glaze, sprinkled with sesame seeds and green onions.
INGREDIENTS:
1 pound chicken wings or drumettes
Salt and freshly ground black pepper, to taste
1/2 cup potato starch
3 eggs
Vegetable oil, for frying
2 tablespoons gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
Thinly sliced scallions, for garnish
DIRECTIONS:
Season the chicken wings or drumettes with salt and black pepper.
Dredge the chicken in potato starch, making sure to coat each piece evenly. Add both eggs and mix thoroughly.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until hot.
Fry the chicken in batches for 10-12 minutes, or until crispy and cooked through. Drain on a paper towel-lined plate. Fry once more to remove excess moisture.
In a small saucepan, combine the gochujang, sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Heat over medium heat until the mixture is well combined and slightly thickened, about 5 minutes.
Toss the fried chicken in the gochujang glaze until well coated.
Transfer the chicken to a serving plate and sprinkle with toasted sesame seeds and sliced scallions.
Serve the Korean fried chicken immediately and enjoy!