My sister wanted some Korean Fried Chicken today so we tried making this variation. I boiled the wings first to get rid of some of the fat. The result was a tangy chicken wing.
20-25 chicken wings, cleaned and sectioned, the wing tip discarded
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons Korean chile paste - gochujan (I actually found this at my local grocery in the Asian food aisle)
2 tablespoons honey
1/4 cup ketchup
Juice of 1 lemon
1/4 cup room-temperature water
1. Fill a large pot 1/2 full with water. Set the pot on the stove on high heat and let it boil. Add the chicken wing pieces and let cook 5 minutes. Drain the wings and set aside.
2. Using an electric fryer (follow manufacturer's directions) or heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Using a thermometer, heat to a temperature of 350 degrees.
3. Set up a cooling rack over a sheet pan. In a large ziplock bag, combine the constarch, garlic powder, salt, and pepper. Close the bag and shake to combine. Add the chicken pieces, 4-6 pieces at a time, shake to coat, remove and place onto the cooling rack. Repeat until all the chicken pieces are coated.
4. Once the oil is ready, fry the chicken pieces in batches (6-8 pieces) for 5 minutes. Remove the chicken and place on a cooling rack placed over a sheet pan. Repeat until all the chicken is cooked.
5. While the chicken is cooking, make the sauce. In a small saucepan, combine the chile paste, sugar, ketchup and lemon juice. Heat the mixture over medium heat to bring to a simmer, adding just enough water to thin the sauce to a glaze-like consistency. Simmer for 2 to 3 minutes to deepen the flavors, then remove from heat.
6. When all of the chicken is fried, quickly fry the pieces once more to a rich golden-brown for added crispness, another 5-6 minutes. Toss the hot wings with the sauce and serve immediately. Enjoy!