Ingredients
- Chicken wings and drumettes: 2 pounds
- Cornstarch: 1 cup
- All-purpose flour: 1/2 cup
- Baking powder: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Gochujang (Korean chili paste): 2 tablespoons
Instructions
- Step 1: In a large bowl, combine cornstarch, flour, baking powder, salt, pepper, and garlic powder.
- Step 2: Pat the chicken pieces dry with paper towels. Then, dredge the chicken in the cornstarch mixture, ensuring each piece is fully coated.
- Step 3: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken in batches for about 7-8 minutes, until lightly golden and cooked through. Remove and set aside to rest for at least 10 minutes.
- Step 4: Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy.
- Step 5: In a separate pan, heat gochujang with a little water over low heat until it becomes a smooth glaze. Toss the fried chicken in the gochujang glaze until fully coated.
Notes
- Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days.
- For crispy reheated chicken, use an air fryer at 350°F (175°C) for 5-7 minutes, or until heated through.
- Serve your Korean fried chicken with pickled radish or kimchi for a refreshing contrast to the rich sauce.
- Chef's tip: Double-frying at different temperatures is key to achieving that signature Korean fried chicken crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American