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Spicy Korean Chicken

This Korean-style chicken dish is packed with bold and spicy flavors, thanks to a marinade made with soy sauce, gochujang, and brown sugar.

Tasty Team
96% would make again
Spicy Korean Chicken


for 2 servings

  • oil, for frying


  • ½ cup cornstarch (65 g)
  • ½ cup flour (65 g)
  • 2 teaspoons salt
  • 1 cup water (240 mL)
  • 10 chicken wings, or drumettes
  • 1 cup cornstarch (125 g)


  • 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
  • sesame seed, to serve

Nutrition Info

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

Estimated values based on one serving size.


  1. Heat oil in a pot to 340°F (170°C).
  2. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  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. Enjoy!
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Spicy Korean Chicken