Ingredients
- Chicken (wings or thighs)
- Cornstarch
- Gochujang (Korean chili paste)
- Honey or brown sugar
- Fresh garlic
- Fresh ginger
- Soy sauce
- Sesame oil
- Scallions (for garnish)
- Vegetable oil (for frying)
Instructions
- Prepare the Chicken: Rinse your chicken under cold water and pat dry.
- Marinate for Flavor: In a bowl, mix soy sauce, minced garlic, and ginger to marinate the chicken for at least 30 minutes.
- Coat the Chicken: Sprinkle cornstarch over the marinated chicken ensuring each piece is evenly coated.
- Heat the Oil: In a skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Add chicken pieces in batches and fry until golden brown and crispy, about 10-12 minutes.
- Prepare the Sauce: In a separate pan, combine gochujang, honey, a splash of soy sauce, and sesame oil. Heat gently.
- Toss and Serve: Remove chicken from the oil, drain on a paper towel, and toss with the prepared sauce.
- Garnish: Serve hot, garnished with sliced scallions or sesame seeds.
Notes
Adjust the sweet and spicy ratio to your preference. Use boneless chicken for quicker cooking or tofu for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Gluten-Free