Spicy Korean Chicken

Submitted by mike w.

"Korean Chicken Wings"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 3

ingredients

• 10 chicken wings, and drumettes
• 1 cup cornstarch
• oil, for frying
• sesame seeds, for serving
• batter
• 1⁄2 cup cornstarch
• 1⁄2 cup flour
• 2 teaspoons salt
• 1 cup vodka
• gochujang, sauce
• 2 tablespoons soy sauce
• 1⁄4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons korean chili paste (gochujang)
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated

directions

1. 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. 2. Heat oil in a pot to 340°F.
3. 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. 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. 5. Drain the wings and increase the heat.
6. 6. Heat oil to about 375°F.
7. 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.