Spicy Korean Chicken

• oil0
• cornstarch½ cup
• flour½ cup
• salt2 teaspoon
• water1 cup
• chicken wings10
• cornstarch1 cup
• soy sauce2 tablespoon
• honey¼ cup
• rice vinegar2 tablespoon
• gochujang2 tablespoon
• garlic2 clove
• ginger1 tablespoon
• sesame seeds0

Instructions

1. 1

   Heat oil in a pot to 340°F (170°C).

2. 2

   Mix the ingredients for the batter in a bowl until smooth with no lumps.

3. 3

   Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. 4

   Fry half of the wings at a time for about 5-7 minutes, until light golden.

5. 5

   The oil will drop to about 320°F (160°C).

6. 6

   Drain the wings and increase the heat.

7. 7

   Heat oil to about 375°F (190°C).

8. 8

   Fry the wings a second time until golden brown and crispy.

9. 9

   Drain and set aside.

10. 10

    In a pan, combine all the ingredients for the sauce and stir until bubbling.

11. 11

    Toss in the wings.

12. 12

    Enjoy!