Ingredients
- Chicken wings or drumsticks, 2 lbs
- Potato starch, 1 cup
- All-purpose flour, 1/2 cup
- Baking powder, 1 tbsp
- Salt, 1 tsp
- Black pepper, 1/2 tsp
- Gochujang (Korean chili paste), 2 tbsp
- Honey, 2 tbsp
Instructions
- Step 1: Wash and thoroughly dry the chicken pieces. Season with salt and pepper.
- Step 2: In a large bowl, combine potato starch, all-purpose flour, and baking powder. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- Step 3: Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the chicken in batches for about 10-12 minutes, until cooked through but not yet deeply golden. Remove and let rest on a wire rack.
- Step 4: Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until golden brown and crispy. Remove and drain excess oil.
- Step 5: In a separate bowl, mix gochujang and honey until well combined. Toss the fried chicken in the sauce to coat evenly.
Notes
- Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to re-crisp the chicken.
- Serve your Korean fried chicken immediately with pickled radish or a side of coleslaw to balance the richness.
- For extra crispy chicken, ensure the oil temperature recovers fully between batches during the second fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American