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95% would make again

Spicy Korean Chicken

Tasty Team

Ingredients

for 2 servings

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

Batter

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

Sauce

  • 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

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

Estimated values based on one serving size.

Preparation

  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!

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