Korean Sweet and Spicy Korean Fried Chicken

Ingredients

• 2 lbs chicken wings, cut into drumettes and flats
• 2 cups flour, sifted
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tsp garlic powder
• 1 cup buttermilk
• 4 cups vegetable oil, for frying

• 1 cup gochujang
• 1 cup honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated

Method

1. 01
   In a large bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Set aside.
2. 02
   In another bowl, soak the chicken wings in buttermilk for at least 30 minutes in the refrigerator.
3. 03
   Heat vegetable oil in a large deep skillet or pot to 350°F (175°C).
4. 04
   Remove chicken from buttermilk, allowing excess to drip off. Coat each piece in the flour mixture, pressing to adhere.
5. 05
   Fry the chicken in batches until golden brown and cooked through, about 10-12 minutes per batch. Drain on a wire rack.
6. 06
   While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring, until well combined and slightly thickened.
7. 07
   Once all chicken pieces are fried, toss them in the warm sauce until fully coated.
8. 08
   Serve immediately, garnished with sesame seeds and chopped green onions if desired.