Chicken Drummets/wings | 16 pieces |
Wheat Flour | 2/3 cup |
Water | 2/3 cup |
Cornstarch | 1 tbsp |
Garlic | 5 cloves |
Ginger | 1 inch |
Gochujang (Korean Red Chilli Paste) | 3 tbsp |
Soy Sauce | 3 tbsp |
Apple Cider Vinegar + Sugar | 2 tbsp + 1 tsp |
Sesame Oil | 1 tbsp |
Honey | 1 tbsp |
Toasted Sesame Seeds | Garnish |
Prepare the chicken wings & drummets. I usually trim the fat and wash them off with flour scrubbing.
Marinade the chicken pieces with salt and pepper. You can let it marinade for as long as 30 minutes or just 5 - 10 minutes.
Pour the oil into your pan/wok. The oil must be hot, ready for frying action later.
While waiting for the oil to heat up, prepare the spicy glaze. Brown garlic and ginger, then add gochujang, soy sauce, vinegar, honey and sesame oil.
For the batter, mix 2/3 cup flour & 1 tbsp. cornstarch, with 2/3 cup water until smooth. Coat the marinated chicken with the batter.
Working in batches, fry the chicken for about 6-9 minutes, until golden brown, depending on the size of your chicken pieces. Do not overcrowd.
Let the chicken rest for about 1-2 minutes on paper towel before frying them again for another 3-4 minutes, until crispy.
While still hot, toss the chicken pieces in the spicy glaze. Do not let them sit in the sauce for too long so that the exterior remains crispy.