Korean-Style Fried Chicken with Spicy Muchim Sauce
A crispy Korean-style fried chicken dish served with a spicy and sour muchim sauce, inspired by Chinese flavors.
Ingredients
- ●2 lbs chicken wings
- ●1 cup all-purpose flour
- ●1/2 cup cornstarchfor crispy coating
- ●2 eggs
- ●1/2 cup muchim sauce (see below for ingredients)
- ●2 cups vegetable oil
- ●1 tsp Korean chili flakes (gochugaru)
- ●3 cloves garlicminced
Instructions
- 1
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
- 2
2. Dredge the chicken wings in the flour mixture, shaking off excess.
- 3
3. Dip the floured chicken in the beaten eggs, making sure they're fully coated.
- 4
4. Roll the egg-coated chicken in the flour mixture again, pressing the coating onto the chicken to adhere.
- 5
5. Heat vegetable oil in a large skillet or deep fryer to 350°F.
- 6
6. Fry the chicken wings in batches until golden brown and cooked through, about 5-7 minutes per batch.
- 7
7. Drain the fried chicken on paper towels.
- 8
8. In a small bowl, whisk together muchim sauce ingredients.
- 9
9. Toss the fried chicken in the muchim sauce until well coated.
- 10
10. Serve the spicy fried chicken immediately, garnished with toasted almonds and sesame seeds if desired.