Ingredients

• 1 kg chicken wings or thighs
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp chopped garlic
• 1 tbsp ginger, finely chopped
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp butter
• Oil for frying
• Sesame seeds and green onions for garnish

Instructions

1. Start by mixing the all-purpose flour, cornstarch, salt and pepper in a large bowl.
2. Toss the chicken pieces in the flour mixture so they are fully coated.
3. Heat oil in a deep pot or deep fryer to about 175°C. Fry the chicken pieces in the oil in small batches for about 10–12 minutes, until golden and crispy. Let them drain on paper towels.
4. In a saucepan add the butter, chopped garlic and ginger. Sauté over low heat until fragrant.
5. Add soy sauce, rice vinegar, honey and gochujang to the pan, and let it simmer until the sauce thickens slightly.
6. Toss the fried chicken pieces in the hot sauce until evenly coated.
7. Arrange your Korean Fried Chicken on a platter and sprinkle with sesame seeds and slices of green onion.

Tips for the ultimate Korean Fried Chicken

If you want to add extra crispiness to your Korean Fried Chicken recipe, you can double-fry the chicken pieces by giving them a second turn in the oil for 2–3 minutes after they have been coated with the sauce. This will ensure an irresistible crispy exterior!