Spicy Korean Chicken

Name: Spicy Korean Chicken
Yield: 2
Ingredients: oil, for frying; ½ cup cornstarch; ½ cup flour; 2 teaspoons salt; 1 cup water; 10 chicken wings, or drumettes; 1 cup cornstarch; 2 tablespoons soy sauce; ¼ cup honey; 2 tablespoons rice vinegar; 2 tablespoons gochujang, (Korean chili paste); 2 cloves garlic, minced; 1 tablespoon ginger, grated; sesame seed, to serve

Recipe by Alvin Zhou from tasty.co

Appetizers

Ingredients

2 servings

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oil, for frying
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½ cup cornstarch
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½ cup flour
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2 teaspoons salt
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1 cup water
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10 chicken wings, or drumettes
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1 cup cornstarch

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2 tablespoons soy sauce
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¼ cup honey
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2 tablespoons rice vinegar
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2 tablespoons gochujang, (Korean chili paste)
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2 cloves garlic, minced
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1 tablespoon ginger, grated
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sesame seed, to serve

Instructions

Heat oil in a pot to 340°F (170°C).
Mix the ingredients for the batter in a bowl until smooth with no lumps.
Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
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.
Enjoy!