Korean fried chicken

Ingredients

• chicken wings250g
• potato starch.5 cup
• Salt and pepperTo taste
• OilAs needed
• gochujang (Korean chili paste)2 tbsp
• soy sauce2 tbsp
• honey2 tbsp
• rice vinegar1 tbsp
• Crushed peanutsFor Garnish
• Chopped green onionsFor Garnish

Instructions

1. 1

   Step 1

   Cut 250g of chicken wings into drumettes and flats.

2. 2

   Step 2

   Coat the chicken pieces in a mixture of 1/2 cup of potato starch, salt, and pepper.

3. 3

   Step 3

   Heat oil in a deep fryer or large pot to 175°C (350°F).

4. 4

   Step 4

   Fry the chicken in batches for 5-7 minutes, then remove and let it rest for a few minutes.

5. 5

   Step 5

   Increase the oil temperature to 190°C (375°F) and fry the chicken again for another 5-7 minutes, or until golden brown and extra crispy.

6. 6

   Step 6

   For the sauce, heat 2 tbsp of gochujang, 2 tbsp of soy sauce, 2 tbsp of honey, and 1 tbsp of rice vinegar in a pan.

7. 7

   Step 7

   Toss the fried chicken in the sauce until it is evenly coated.

8. 8

   Step 8

   Garnish with crushed peanuts and chopped green onions.

9. 9

   Step 9

   Serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Korean fried chicken works well as a short-term grab-and-go option when stored in a sealed container in the fridge.