Crunchy glazed Korean fried chicken

By Vijaya Selvaraju
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The glaze is a highlight, but nothing beats that crunch you get when you take your first bite!



For the wings:

  • 12 chicken winglets
  • 12 chicken drumettes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon grated ginger
  • 1/2 cup corn starch
  • Oil for deep frying

For the sauce:

  • 4 cloves garlic, finely chopped
  • 1/4 cup gojuchang paste
  • 1/4 cup ketchup
  • 1/3 cup corn syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • White sesame seeds to garnish
  • Roasted chopped peanuts to garnish


  1. Season chicken wings with salt, pepper, and ginger. Toss to coat, and allow to marinate for 15-20 minutes.
  2. Heat oil to 375 degrees. Toss chicken wings in cornstarch and shake off excess. Fry wings in small batches, ensuring not to crowd the frying oil, for nine to ten minutes or until crispy and golden. Allow to rest on a wire rack to crisp up.
  3. In a frying pan add garlic, gojuchang, ketchup, corn syrup, soy sauce, and apple cider vinegar. Whisk together, and bring up to a simmer. Cook for two to three minutes until glossy and thick.
  4. Toss wings together with sauce, and a handful of chopped peanuts. Garnish with white sesame seeds.


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