Korean Fried Chicken
Crisp double-fried chicken coated in a sticky-sweet-spicy gochujang glaze—crackle on the outside, tender and juicy inside. Bright rice vinegar and garlic lift the sauce so each bite is bold but balanced.
2 lb chicken pieces, mixed wings and drumettes, skin on
1 cup buttermilk
1 tsp salt
1 tsp black pepper
1 cup all-purpose flour
1 cup cornstarch
1 tsp baking powder
1 tsp garlic powder
1 tsp paprika
2 eggs, lightly beaten
4 cup vegetable oil, for frying
3 tbsp gochujang
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
3 clove garlic, minced
1 tsp ginger, finely grated
2 stalk scallions, thinly sliced
1 tbsp sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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