This recipe is my take on the best and crunchiest Korean Fried Chicken with gochujang sauce for dipping. Typically Yangnyeom Tongdak chicken has a neat and crispy crust without extra gnarly crunchy edges. I happen to like those crispy edges so I keep them on. Please like, share, subscribe and spread the Korean fried chicken love. \r
Ingredients\r
1 1/2 to 2 lbs chicken wings\r
2 to 3 tbls of soju (or any white cooking wine)\r
1/4 of onion\r
2 tsp fresh ginger\r
1 clove of garlic\r
1 tsp salt\r
1 tsp sugar\r
1 tsp gochujang\r
oil for deep fry (I used canola oil)\r
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Chicken coating\r
1 1/2 c flour\r
1/2 c corn starch\r
1 tsp onion powder\r
1/2 tsp garlic powder\r
2 tsp salt\r
1 egg\r
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Gochujang Sauce\r
2 tbls gochujang\r
1 tbls soy sauce\r
2 tbls honey\r
1 tbls rice vinegar\r
2 tsp sesame oil\r
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How to make fried chicken\r
Korean Fried Chicken Recipe\r
How to make Korean Fried Chicken\r
Extra Crispy Fried Chicken\r
Crispy Chicken Wings