Korean fried chicken with thin crunchy crackly crusted chicken is hugely coated in sweet spicy Korean-inspired gochujang sauce. The sticky sweet and spicy sauce is so flavorful with complex flavors and comes together in a jiffy.
1poundchicken wings with skinwinglets and drumsticks
1teaspoongingerminced
1teaspoongarlicgrated
½teaspoonpepperadjust to taste
Saltto taste
1tablespoonrice vinegar
¾cupcornstarch or potato starchadd more starch if needed
Canola oil for fryingor use vegetable oil
Sauce:
2tablespoonsgochujangfermented Korean red chili and bean paste
3tablespoonsketchup
â…“cupdark brown sugaror maple syrup or honey
1teaspoontoasted sesame oil
2tablespoonssoy sauce
1 ½teaspoonsgingergrated
1tablespoongarlicminced
Garnish:
Toasted sesame seeds
Green onion
Instructions
In a bowl place chicken, grated ginger, minced garlic, rice vinegar, salt, pepper, and corn starch. Toss chicken well until coated with cornstarch and set aside.
In a deep pan heat canola or vegetable oil. Heat it until the oil temperature reaches 175C. Start by adding each chicken piece carefully to hot oil. Do not overcrowd the pan. Fry chicken in batches if needed. Fry for 2-5 minutes depending on the side of the chicken, then flip and fry on the other side.
Once the chicken is golden brown remove it on a kitchen towel to drain excess oil. Then transfer crunchy fried chicken to a large wide bowl.
In a small sauce pan heat gochujang paste, ketchup, dark brown sugar, ginger, garlic, toasted sesame oil, and soy sauce. Heat the sauce on low heat stirring continuously until it begins to bubble.
Remove sauce from heat. Pour the sauce over the golden crunchy chicken. Toss well to coat chicken in sauce. Adjust the amount of sauce to your liking. Adding just enough sauce to coat the chicken helps keep the crust crunchy a little longer.