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Spicy Korean Fried Chicken

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  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

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local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 2.In a large bowl, toss the chicken wings with cornstarch until fully coated.
  3. 3.In a separate bowl, whisk together the gochujang, soy sauce, honey, and garlic.
  4. 4.In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken wings and cook until crispy and golden brown, about 8-10 minutes per side.
  5. 5.Transfer the chicken wings to the prepared baking sheet and brush with the gochujang sauce.
  6. 6.Bake in the preheated oven for 10-15 minutes, until the sauce is caramelized and the chicken is cooked through.
  7. 7.Serve the chicken wings with sliced pickled radish on the side.

lightbulb_outline Tips

  • chevron_rightFor extra crispy chicken, let the coated chicken wings sit in the fridge for at least 30 minutes before frying.
  • chevron_rightAdjust the amount of gochujang to your desired level of spiciness.
  • chevron_rightMake sure to slice the pickled radish thinly for a refreshing crunch.