Spicy Korean Chicken

Korean Chicken Wings

• Ready In: 1 hr 30 mins
• 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.