Korean fried chicken

GOCHUJANG
Gochujang is Korean red pepper paste. It’s the most important ingredient in Korean recipes. It’s used as a sauce and marinade in many Korean food and lends the iconic red color to many dishes. You can’t make authentic Korean fried chicken without gochujang.
You can buy gochujang from Korean or Asian supermarkets. You can also find them at the international aisle of many supermarkets

HOW TO MAKE KOREAN FRIED CHICKEN
The method is really easy. First, you coat the chicken with potato starch. Make the fried chicken sauce by mixing Gojuchang red pepper paste with honey and other ingredients.

Deep fry the chicken in hot oil (375°F/190°C) until crunchy and crispy

PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes

INGREDIENTS
1 lb. (0.4 kg) chicken wings, drummettes and wingettes
salt
ground black pepper
1/2 cup potato starch
oil, for deep-frying
white sesame, for garnishing

DRESSING:
2-3 tablespoons Korean gojuchang red pepper paste
1 tablespoon apple cider vinegar
1 tablespoon hot water
2 tablespoons honey
1 tablespoon soy sauce

Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
Combine all the ingredients for Dressing together, stir to mix well.
Heat up a Dutch oven, deep skillet or pan with 3 inches of oil. Heat the oil to 375°F (190°C). Coat the wings again and shake off the excess potato starch. Drop the wings gently into the oil and deep-fry until light brown or when they are cooked and become crispy. Remove the wings from the oil and drained on paper towels. Combine the Dressing and the wings, toss to coat well. Garnish with the sesame and serve immediately