Spicy Korean Fried Chicken
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
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local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 2.In a large bowl, toss the chicken wings with cornstarch until fully coated.
- 3.In a separate bowl, whisk together the gochujang, soy sauce, honey, and garlic.
- 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.Transfer the chicken wings to the prepared baking sheet and brush with the gochujang sauce.
- 6.Bake in the preheated oven for 10-15 minutes, until the sauce is caramelized and the chicken is cooked through.
- 7.Serve the chicken wings with sliced pickled radish on the side.
lightbulb_outline Tips
- For extra crispy chicken, let the coated chicken wings sit in the fridge for at least 30 minutes before frying.
- Adjust the amount of gochujang to your desired level of spiciness.
- Make sure to slice the pickled radish thinly for a refreshing crunch.