Description
This dish has incredible flavors, combining sweetness with spice, making it a must-try for any chicken lover.
Ingredients
Scale
- 2 lbs chicken wings, drumsticks, or boneless thighs
- 1 cup buttermilk (for tenderizing)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp baking powder
- 1 egg, beaten
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey (or brown sugar for extra sweetness)
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp rice vinegar (for tanginess)
- 2 tbsp water (to adjust consistency)
- 1 tbsp sesame oil (for a nutty aroma)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, finely chopped (for garnish)
Instructions
- Begin by gathering a large mixing bowl. Combine the chicken with buttermilk, salt, black pepper, and garlic powder. This marinade is crucial as it not only infuses the chicken with flavor but also helps in tenderizing it, resulting in juicy, succulent pieces. Cover the bowl and let it rest in the refrigerator for at least 1 hour; for the best results, marinate the chicken overnight.
- While the chicken marinates, prepare the crispy coating by whisking together flour, cornstarch, and baking powder in a separate bowl.
- Heat vegetable oil in a deep pan to 350°F (175°C) and fry the coated chicken pieces in batches until golden brown, approximately 5–7 minutes.
- Whisk together gochujang, honey, soy sauce, minced garlic, rice vinegar, and water in a saucepan over medium heat. Cook until the sauce thickens slightly.
- In a large mixing bowl, place the fried chicken and pour the warm sauce over it, tossing to coat.
- Garnish with sesame seeds and chopped green onions, then serve immediately.
Notes
For maximum crispiness, ensure the oil is hot enough before frying and let the chicken rest on paper towels to drain excess oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 30 g