Description
Korean fried chicken is a sensational dish known for its irresistible crunch and vibrant flavors. Each bite reveals juicy chicken enveloped in a perfectly crispy coating, making it an ideal choice for gatherings or casual nights in. This recipe is straightforward, allowing anyone to prepare this delightful treat and impress family and friends with its bold taste and visual appeal.
Ingredients
Scale
- 2 lbs fresh chicken wings
- 1 cup all-purpose flour (unbleached)
- ½ cup cornstarch
- 1 cup buttermilk
- 3 tbsp low-sodium soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 tbsp sesame oil
- 2 tbsp honey
- Chopped green onions (for garnish)
Instructions
- Marinate the chicken wings in a bowl with buttermilk, soy sauce, minced garlic, and ginger for at least 1 hour (overnight for best results).
- In another bowl, mix together the all-purpose flour and cornstarch.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Remove wings from marinade, shake off excess liquid, then dredge in the flour mixture until well-coated.
- Fry the wings in batches for about 10-12 minutes until golden brown and crispy; drain on paper towels.
- In a saucepan over low heat, combine gochujang, honey, sesame oil, and additional soy sauce; stir until smooth.
- Toss fried wings in the sauce until fully coated and garnish with chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 5 wings (approximately 150g)
- Calories: 450
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg