Ingredients
Scale
- 2 lbs chicken drumsticks or wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon baking soda
- 1 cup cold water or beer
- Oil for frying (vegetable or peanut oil)
- Sesame seeds and chopped green onions for garnish
- Optional: gochujang or Korean chili paste for sauce
Instructions
- In a large bowl, combine flour, cornstarch, salt, pepper, garlic powder, ginger powder, and baking soda. Whisk to mix evenly.
- Gradually add cold water or beer, stirring until smooth and slightly thickened.
- Heat oil in a deep frying pan or wok to 350°F (175°C).
- Dip chicken pieces into the batter, then carefully fry in batches until golden brown and cooked through, about 8-10 minutes. Drain on paper towels.
- Prepare the sauce by whisking together gochujang, soy sauce, honey, garlic, and sesame oil.
- Toss fried chicken in the sauce or serve with sauce on the side. Garnish with sesame seeds and chopped green onions.
Notes
- For extra crispiness, double-dip chicken in batter and seasoned flour before frying.
- Adjust spice level by adding more or less gochujang or chili paste.
- Reheat leftover chicken in a preheated oven at 375°F (190°C) for 10-15 minutes for best crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Optional (if gluten-free flour is used)
Nutrition
- Serving Size: 1 piece (about 4 oz)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
