Description
Crispy, double-fried chicken coated in a sticky-sweet gochujang sauce. This Korean specialty stays crunchy even when sauced and will have everyone asking for seconds.
Ingredients
Scale
- 2 lbs (900g) chicken wings, or boneless chicken thighs cut into 2-inch pieces
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup (60g) cornstarch
- 1/2 cup (60g) all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp baking powder
- 2 large eggs, lightly beaten
- Vegetable or canola oil for frying
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, finely sliced for garnish
Instructions
- 2 lbs (900g) chicken wings, or boneless chicken thighs cut into 2-inch pieces
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup (60g) cornstarch
- 1/2 cup (60g) all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp baking powder
- 2 large eggs, lightly beaten
- Vegetable or canola oil for frying
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, finely sliced for garnish