- Prepare the Chicken:
- Season the chicken wings or drumettes with salt and pepper.
- In a large bowl, mix together the all-purpose flour, cornstarch, and baking powder.
- Gradually whisk in the cold water until the batter is smooth and thick.
- Dip the chicken pieces into the batter, shaking off any excess.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken in batches until golden brown and crispy, about 8-10 minutes per batch. Drain on paper towels.
- Make the Sauce:
- In a small saucepan, combine soy sauce, gochujang, honey, rice vinegar, minced garlic, sesame oil, and grated ginger.
- Bring the sauce to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes.
- Coat the Chicken:
- In a large bowl, toss the fried chicken pieces with the sauce until evenly coated.
- Serve:
- Transfer the Korean Fried Chicken to a serving platter.
- Garnish with sliced green onions and toasted sesame seeds.
- Serve immediately and enjoy!
Korean Fried Chicken is best served hot and crispy. It pairs well with steamed rice and pickled vegetables. Adjust the amount of gochujang in the sauce to your desired level of spiciness. Enjoy your homemade Korean Fried Chicken!