Ingredients
For the Chicken:
- 2 lbs chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cold water
- Vegetable oil (for frying)
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Gradually add cold water to the dry ingredients while stirring until a smooth and thick batter forms. - Heat the Oil
Fill a deep frying pan or a deep fryer with vegetable oil and heat it to 350°F (175°C). - Coat and Fry the Chicken
Dip each chicken piece into the batter, ensuring it is evenly coated. Carefully place the coated chicken into the hot oil. Fry for 8-10 minutes or until the chicken turns golden brown and achieves a crispy texture. Once done, transfer the fried chicken to a plate lined with paper towels to drain excess oil. - Make the Sauce
In a small saucepan, combine the soy sauce, honey, rice vinegar, gochujang, sesame oil, minced garlic, grated ginger, and brown sugar. Heat the mixture over medium heat, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes. - Coat the Chicken
Place the fried chicken in a large bowl. Pour the prepared sauce over the chicken and toss until every piece is evenly coated in the rich, spicy-sweet glaze. - Garnish and Serve
Sprinkle toasted sesame seeds and chopped green onions over the chicken for added flavor and a beautiful presentation. Serve hot and enjoy the perfect balance of crispiness and bold, saucy goodness!
Nutrition: Kcal: 500 kcal (Approx)
