Korean Fried Chicken

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READY IN: 35mins
YIELD: 16 Wings
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚.
  • Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.
  • 2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.
  • Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
  • Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
  • Toss chicken in sauce.
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