Description
A Korean-style fried chicken that’s crispy, juicy, and coated in a sweet and savory honey-butter sauce. This dish blends the rich taste of butter with the sweetness of honey and the crunch of perfectly fried chicken.
Ingredients
- 2 pounds chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup potato starch or cornstarch
- ½ cup all-purpose flour
- 1 egg
- ½ cup cold water
- 2 cups vegetable oil (for deep frying)
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- Chopped parsley or green onion for garnish (optional)
Instructions
- Season the chicken with salt, pepper, and garlic powder. Let sit for 10 minutes.
- In a bowl, mix potato starch, flour, egg, and cold water to create a batter.
- Heat oil in a deep pan to 330°F (165°C).
- Dip the chicken into the batter and fry in batches for 8–10 minutes until golden brown. Remove and drain.
- Increase oil temperature to 375°F (190°C) and fry chicken again for 2–3 minutes to make extra crispy. Drain on paper towels.
- In a separate pan, melt butter over low heat. Add honey, soy sauce, minced garlic, and sugar. Stir to combine.
- Add the fried chicken into the sauce and toss to coat evenly.
- Garnish with chopped parsley or green onion if desired. Serve immediately.
Notes
- Double-frying ensures maximum crispiness.
- You can substitute chicken wings with boneless chicken pieces.
- Adjust sweetness to taste by modifying honey or sugar amounts.
- Serve with pickled radish or cold beer for a classic Korean pairing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
