Butterfly Korean Honey Fried Chicken
Crispy butterflied Korean fried chicken wings glazed in a sweet and spicy honey-gochujang sauce — perfect for sharing during Ramadan iftar.
Equipment
Ingredients
Main
chicken wings (butterflied)
800 g
buttermilk
250 ml
garlic (minced)
4 clove
ginger (grated)
15 g
soy sauce
60 ml
salt
5 g
black pepper
3 g
all-purpose flour
200 g
cornstarch
100 g
baking powder
10 g
sunflower oil
1000 ml
honey
80 g
brown sugar
30 g
butter
30 g
gochujang
30 g
sesame oil
15 ml
sesame seeds
10 g
green onion (sliced)
2 stalk
Instructions
Prepare the marinade
Combine buttermilk, minced garlic, grated ginger, soy sauce, salt and black pepper in a bowl.
Marinate the chicken
Place butterflied chicken wings in the marinade and let rest in the refrigerator for at least 15 minutes.
Prepare the dry coating
Mix all-purpose flour, cornstarch and baking powder in a separate bowl.
Coat the chicken
Remove chicken from marinade, allow excess to drip off, then dredge each piece thoroughly in the flour mixture.
Fry the chicken
Heat oil in a wok or deep pot to 175°C. Fry chicken in batches for 10-12 minutes until golden and cooked through.
Prepare the honey sauce
In a small pan, combine honey, brown sugar, butter, gochujang and sesame oil. Heat gently until the sugar dissolves and sauce thickens slightly.
Coat chicken with sauce
Toss the hot fried chicken in the warm honey sauce until each piece is well coated.
Garnish and serve
Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot.
Original recipe
Storage
Best eaten fresh; sauce may make coating soggy when stored
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