SafePlates

Ingredients

• 2 lbs (900g) chicken wings or drumettes
• 1 cup (120g) cornstarch
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1/2 teaspoon (2g) garlic powder
• 1/2 teaspoon (2g) onion powder
• 2 cups (480ml) vegetable oil, for frying
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) gochujang (Korean chili paste)
• 2 tablespoons (30ml) honey
• 2 tablespoons (30g) brown sugar
• 2 tablespoons (30ml) rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon (5ml) sesame oil
• 1 tablespoon (10g) toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Pat the chicken wings or drumettes dry with paper towels.
2. In a large bowl, combine the cornstarch, all-purpose flour, salt, black pepper, garlic powder, and onion powder. Toss the chicken pieces in the mixture until they are well coated.
3. Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
4. Fry the chicken in batches for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and drain on a wire rack or paper towels.
5. While the chicken is frying, prepare the sauce: In a small saucepan, combine the soy sauce, gochujang, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
6. Once all the chicken is fried, place it in a large bowl. Pour the hot sauce over the chicken and toss to coat evenly.
7. Transfer the coated chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions.

Tip

For extra crispy chicken, double-fry the pieces: fry once until lightly golden, let rest for 5 minutes, then fry again until deep golden and crisp.