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Ingredients
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Korean Fried Chicken
Method
Preparation
- 1
Prepare the Chicken
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. Toss the chicken wings in the flour mixture until they are fully coated. Let them sit for 20 minutes.
- 2
Fry the Chicken
Heat the vegetable oil in a deep pan over medium-high heat. Once the oil is hot, fry the chicken wings in batches until they are crispy and golden, about 8-10 minutes per batch. Drain on paper towels.
- 3
Make the Chili Butter
In a saucepan, melt the unsalted butter over low heat. Add gochujang, honey, and soy sauce, stirring until well combined. Set aside.
- 4
Prepare the Braised Spinach
In a separate pan, sauté the minced garlic in a little oil until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper to taste.
- 5
Serve
Drizzle the chili butter over the fried chicken, and sprinkle with sesame seeds and sliced scallions. Serve with the braised spinach on the side.