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Spicy Korean Chicken

from the video Fried Chicken from Around the World ▶︎

by Alvin Zhou


for 2 servings

  • 10 chicken wings, or drumettes
  • 1 cup cornstarch
  • oil, for frying
  • sesame seeds, to serve


  • ½ cup cornstarch
  • ½ cup flour
  • 2 teaspoons salt
  • 1 cup water


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


  1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  2. Heat oil in a pot to 340°F.
  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.
  5. Drain the wings and increase the heat. Heat oil to about 375°F.
  6. Heat oil to about 375°F.
  7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  8. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
  9. Enjoy!
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