Ingredients
Scale
- 2 pounds chicken wings or drumettes
- 1 cup buttermilk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup potato starch
- Oil for frying (about 4–5 cups)
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- Toasted sesame seeds for garnish
- Chopped green onions (optional)
Instructions
- Heat oil in a deep pot to 350°F and set a wire rack over a sheet tray.
- In a bowl, marinate the chicken in buttermilk, garlic powder, salt, and pepper for at least 30 minutes.
- Remove chicken from marinade, dredge in potato starch, and shake off excess.
- Fry chicken in batches for 6–8 minutes. Drain on rack. Let rest 5 minutes, then fry again for 2–3 minutes until crispy and golden.
- In a saucepan, combine gochujang, soy sauce, honey, sugar, vinegar, garlic, and sesame oil. Simmer until glossy.
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Double frying is essential for maximum crispiness.
- Don’t overcrowd the pot to keep the oil temperature steady.
- The sauce can be made in advance and stored in the fridge.
- Reheat leftovers in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: korean fried chicken, gochujang chicken, crispy chicken, korean recipes, spicy chicken