OVEN BAKED KOREAN FRIED CHICKEN
Best Korean Fried Chicken - Crispy Buttermilk Fried Chicken smothered in a spicy and sticky Korean Gochujang sauce. INCREDIBLY good!
Ingredients
- 4 large eggs
- 3 cups flours
- 2 tablespoons soy sauce
- 4 cups panko
- kosher salt and black pepper
- 5 tablespoons avocado or grapeseed oil
- 2lbs chicken wings and drumettes
- 3 cups plain bread crumbs
- For the sauce:
- 1/4 cup honey
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/3 cup gochujang (Korean chile paste)
- toasted and black sesame seeds for garnish
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice wine vinegar
Instructions
First, heat your oven to 450 degrees, line a rimmed baking sheet with foil and place a wire rack on top.
Then, prepare your breadcrumbs with the flour, eggs, breadcrumbs and panko each in a separate bowl (a shallow bowl works best). Season everything well with salt and pepper and whisk the eggs with 4 tablespoons of soy sauce and 2 tablespoons of water. Mix the panko with the oil, it should look like wet sand.
Dry the chicken thoroughly with paper towels and season generously with salt and pepper and begin to bread.
Coat in flour, then dip in egg porridge, then coat in breadcrumbs. Dip the chicken in the flour, again in the egg wash and finally covering it with panko. Transfer the coated chicken to the grill.
Once all the chicken is fully breaded, cook at 450 ° C for 15 minutes. The chicken should be golden brown at this point, then lower the temperature to 375 and continue cooking for another 20-30 minutes or until completely cooked.
Remove the chicken from the oven and prepare the sauce.
In a small saucepan over medium heat, combine the ginger, garlic, gochujang, honey, soy sauce, rice wine vinegar and sesame oil. Bring to a boil, lower the heat and cook for about 5 minutes.
Remove from the heat and pour over the chicken. If you want the wings to be completely coated in the sauce, transfer the wings to a large mixing bowl and toss with the sauce. Happy Cooking Time.
