Influencer Recipe
Korean(ish) Fried Chicken
Made With:
Sweet, smoky, and spicy, this Korean fried chicken recipe uses McCormick Gourmet™ Collection Ancho Chile Pepper along with gochujang to coat these extra-crispy wings with a twist. Image and Recipe Credit: @foodandwine
Sweet, smoky, and spicy, this Korean fried chicken recipe uses McCormick Gourmet™ Collection Ancho Chile Pepper along with gochujang to coat these extra-crispy wings with a twist. Image and Recipe Credit: @foodandwine
Key products
Instructions
Instructions
- Stir together potato starch, 1 tablespoon ancho chile pepper, and salt in a large bowl until combined. Working in batches, dredge chicken wings in starch mixture, tossing to coat. Transfer dredged wings to a wire rack set over a large baking sheet. Dredge wings again and let sit for 15 minutes before frying.
- Pour 2 inches of oil in a large Dutch oven. Heat over medium-high until a thermometer registers 350°F. Preheat oven to 200°F.
- Working in batches, fry wings until golden brown and cooked through, about 10 minutes per batch. Transfer to a paper towel-lined baking sheet and place in preheated oven while frying remaining chicken.
- Stir together honey, gochujang, soy sauce, sesame oil, garlic, and remaining 2 teaspoons ancho chile pepper in a small microwavable bowl. Microwave until boiling and hot, about 2 minutes. Add wings and sauce to a large bowl and toss to evenly coat. Garnish with scallions, if desired.
