ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
96% would make again

Spicy Korean Chicken

Tasty Team
June 10, 2019
Spicy Korean Chicken


for 2 servings

  • 10 chicken wings, or drumettes
  • 1 cup cornstarch (125 g)
  • oil, for frying
  • sesame seed, to serve


  • ½ cup cornstarch (65 g)
  • ½ cup flour (65 g)
  • 2 teaspoons salt
  • 1 cup water (240 mL)


  • 2 tablespoons soy sauce
  • ¼ cup honey (85 g)
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang, (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated

Nutrition Info

  • Calories 1294
  • Fat 52g
  • Carbs 164g
  • Fiber 2g
  • Sugar 53g
  • Protein 43g

Estimated values based on one serving size.


  1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  2. Heat oil in a pot to 340°F (170°C).
  3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  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).
  5. Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
  6. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  7. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
  8. Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
  9. Enjoy!
Spicy Korean Chicken