Ingredients:

  • 2 lbs chicken wings or drumettes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp ginger garlic paste
  • 1 tbsp soy sauce
  • 2 tbsp rice wine
  • 1/2 cup cornstarch
  • 1/2 cup potato starch
  • 1/2 cup ice-cold water
  • 1/2 tsp baking powder
  • 3 tbsp Gochujang
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp minced garlic
  • 1 tsp sesame oil
  • 1 tbsp water

Instructions:

  1. Combine chicken with salt, pepper, garlic, soy sauce, and rice wine. Marinate for 30 minutes Note: This lets the salt penetrate the bone.
  2. Whisk together cornstarch, potato starch, baking powder, and ice cold water until smooth. Coat the marinated chicken in the batter.
  3. Heat oil to 325°F (160°C). Fry the chicken in batches for 7-10 minutes until pale golden.
  4. Remove and rest on a wire rack for 10 minutes Note: This allows internal juices to redistribute.
  5. Increase oil temperature to 375°F (190°C).
  6. Fry the chicken a second time for 2-4 minutes until deep mahogany gold.
  7. Simmer Gochujang, honey, soy sauce, ketchup, minced garlic, sesame oil, and water in a pan until bubbling and thickened.
  8. Quickly toss the fried chicken in the glaze to coat.
  9. Remove from heat immediately to prevent the sugar from burning.