Spicy Korean Fried Chicken – the BEST recipe we ever made!
The stickiness, sweetness and spiciness from the hot sauce will literally numb your tongue on every bite but I bet you’ll ask for more. On top of that, we double-fried our chicken to make it super crunchy on the outside but tender and juicy on the inside – it is truly finger-lickin’ good!
Tip: If you like it extra spicy, add more “Gochujang” and balance the saltiness with brown sugar.
for 2 servings
6 chicken wings
¼ tsp salt
¼ tsp black pepper
1 tbsp rice wine (optional)
½ cup all-purpose flour
½ cup cornstarch
Oil for deep-frying
2 cloves garlic, minced
4 tbsp Korean chilli paste “Gochujang” (or to taste)
4 tbsp ketchup
4 tbsp brown sugar
1 tsp vinegar
Some cooking oil
Toasted white sesame seeds
In a large mixing bowl, add chicken wings, salt, black pepper, rice wine (optional) and egg. Mix evenly.
Add flour and cornstarch. Mix until wings are evenly coated with flour.
Heat oil on medium-high heat.
Deep-fry wings for about 5 to 7 minutes or until cooked through and lightly browned. Remove from oil and drain.
Increase heat to high.
Fry wings for another 3 to 5 minutes or until crispy golden browned. Drain and set aside.
In a small bowl, mix together chilli paste, ketchup, vinegar and brown sugar. Set aside.
In a frying pan, heat 1 tbsp of cooking oil on medium-heat.
Add garlic. Stir-fry until lightly browned.
Add mixed hot sauce. Cook for about 3 or 4 minutes or until thicken.
Add fried chicken wings. Toss until all wings are evenly coated with hot sauce.