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Korean Fried Chicken
Extra crispy double-fried chicken tossed in a sweet, sticky gochujang glaze.
Sastojci
- 800g chicken wings or thighs
- 100g cornflour
- Oil for deep-frying
- 3 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- Sesame seeds, spring onion
Priprema
Coat the chicken pieces in cornflour, shaking off the excess.
Fry in hot oil for 6-7 minutes until cooked through, then remove and rest for a few minutes.
Fry the chicken a second time for 2-3 minutes until extra crispy, then drain.
Warm the gochujang, honey, soy sauce, garlic and vinegar together until glossy.
Toss the fried chicken in the sauce until well coated. Garnish with sesame seeds and spring onion, and serve immediately.
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