Spicy Korean Chicken

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READY IN: 1hr 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  • 2. Heat oil in a pot to 340°F.
  • 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  • 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. Drain the wings and increase the heat.
  • 6. Heat oil to about 375°F.
  • 7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
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