Korean Fried Chicken

Ingredients:

• 500g chicken wings or drumettes

• Salt & black pepper – to taste

• 50g all-purpose flour

• 50g cornstarch

• 1 egg (beaten)

• White sesame seeds – for garnish

• Cooking oil – for deep frying

Korean Sauce:

• 2 tbsp Gochujang (Korean chili paste)

• 1 tbsp ketchup

• 1 tbsp soy sauce

• 1 tbsp black tea seasoning

• 2 tbsp honey or sugar

• 1 tsp minced garlic

• 1 tbsp water

Instructions:

1. Marinate the chicken with salt and pepper for about 10 minutes.

2. Coating: Beat the egg. Mix flour and cornstarch. Dip the chicken pieces in egg, then coat evenly with the flour mixture.

3. Fry: Heat oil to around 170°C (340°F). Fry chicken for 6–8 minutes until golden and crispy. For extra crunch, double-fry after a short rest.

4. Make the sauce: In a pan, combine all sauce ingredients. Simmer over low heat until slightly thickened. Turn off the heat.

5. Toss the chicken in the warm sauce until each piece is evenly coated.

6. Garnish with white sesame seeds and serve hot!