Why This Recipe Will Break the Internet:
🔥 Insanely crispy – double-fried Korean technique
🍯 Addictive sauce – sweet, spicy, buttery perfection
📸 Glistening food porn – sauce-drenched chicken shots
🌎 Global flavors – Korean-American fusion appeal
👨👩👧👦 Crowd-pleaser – game day or party favorite
Ingredients (Serves 4)
For the Chicken:
- 3 lbs chicken wings/drumettes
- 1 cup potato starch (secret for crispiness)
- 1 tsp baking powder
- 1 tbsp ginger (grated)
- 1/2 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- Oil for frying (vegetable or peanut)
For the Honey Butter Sauce:
- 1/3 cup honey
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 garlic cloves (minced)
- 1 tsp sesame oil
For Garnish:
- Toasted sesame seeds
- Thinly sliced green onions
- Crushed peanuts (optional)
Step-by-Step Perfection
1. Marinate Chicken (15 mins)
- Coat chicken in buttermilk, ginger, salt & pepper
- Let sit while prepping other ingredients
2. First Fry (10 mins)
- Heat oil to 325°F (165°C)
- Dredge chicken in potato starch + baking powder mix
- Fry 8 mins (sets crust), drain on rack
3. Make the Sauce (5 mins)
- Melt butter, sauté garlic
- Add remaining sauce ingredients, simmer 3 mins
4. Second Fry (5 mins)
- Increase oil to 375°F (190°C)
- Fry chicken 3-4 mins until golden brown
- Drain again on rack
5. Sauce & Serve (2 mins)
- Toss hot chicken in sauce
- Garnish immediately
- Serve with pickled radish or coleslaw
Chef’s Pro Secrets
✈️ Air fryer option: 400°F for 18 mins, shaking halfway
🌶️ Heat control: Adjust gochujang amount
🍗 Extra crisp: Let chicken rest 5 mins after first fry
🔥 Sauce hack: Toss half sauce, drizzle rest for looks
