Korean Fried Chicken

Ingredients

• 2½ lb chicken wings and drumettes
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp ginger powder
• ½ tsp garlic powder
• ¾ cup all-purpose flour
• ¾ cup cornstarch
• 1 tsp baking powder
• ¾ cup water
• 4 cup vegetable oil
• ¼ cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp honey
• 1 tbsp brown sugar
• 2 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds (optional)
• 2 green onions, sliced (optional)

Steps

1. Pat chicken dry with paper towels. Season with salt, pepper, ginger powder, and garlic powder. In a bowl, whisk together flour, cornstarch, and baking powder. Gradually add water to create a thick batter.
2. Dip each piece of chicken into the batter, ensuring it's fully coated. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
3. Fry chicken in batches for 6-8 minutes, until lightly golden and cooked through. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C).
4. Return chicken to the hot oil and fry a second time for 2-3 minutes, until deeply golden brown and extra crispy. Drain again.
5. While chicken fries, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly.
6. Add the double-fried chicken to the sauce and toss until each piece is evenly coated.
7. Garnish with toasted sesame seeds and sliced green onions, if desired.
8. Serve immediately and enjoy the crispy, saucy Korean Fried Chicken.