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Sweet soy & Gochujang Korean Fried Chicken

Mai
Simple and delicious sweet gochujang Korean fried chicken wings
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Ingredients
  

Fried Chicken

  • 500 g Chicken wings
  • 1 cup Corn starch
  • 3 Garlic cloves pressed
  • 1 tsp Salt
  • 1 tsp pepper
  • Oil enough to deep fry

Glaze

  • 4 tbsp soy sauce
  • 1/2 tbsp Gochujang paste
  • 1 tbsp Honey
  • 1/2 tbsp Sugar
  • 1/2 tbsp Mirin
  • 1/2 cup Water
  • 1 tbsp Sesame oil
  • 3 garlic cloves pressed

Garnishes:

  • Sesame seeds
  • Spring onions

Instructions
 

  • Season the chicken with salt, pepper and pressed garlic
  • Coat the chicken with corn starch
  • Heat up the oil to around 180 degrees C (it should bubble when you dip in some chopsticks)
  • Deep fry the chicken for 5 minutes, take it out to rest then, remove any debris in the oil then deep fry for about 2 more minutes until golden. Leave the chicken to rest.
  • In a bowl, mix the gochujang paste, soy sauce, honey, sugar, mirin and water until well combined
  • In a pan, pour in the sesame oil and quickly stir fry the pressed garlic until it browns. 
  • Pour in the glaze mix you had just prepared and let it bubbles and thickens for about 30 seconds.
  • Add the fried chicken into the pan then toss until all the surfaces are covered.
  • Sprinkle some sesame seeds and spring onions to garnish.

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