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Spicy Korean Chicken

by Alvin Zhou • featured in Fried Chicken from Around the World


for 2 servings

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


  • ½ cup
    cornstarch (65 g)
  • ½ cup
    flour (65 g)
  • 2 teaspoons
  • 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



  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. Enjoy!




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