Spicy Korean Chicken

Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the ingredients for the batter in a bowl until smooth with no lumps.

Step 2

Heat oil in a pot to 340°F (170°C).

Step 3

Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

Step 4

Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).

Step 5

Drain the wings and increase the heat. Heat oil to about 375°F (190°C).

Step 6

Fry the wings a second time until golden brown and crispy. Drain and set aside.

Step 7

In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

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