Korean Fried Chicken (Gluten-Free)

Ingredients

• 2 lbs Chicken Wings
• 1 cup Rice Flour
• 1/2 cup Potato Starch
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Vegetable Oil
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Honey
• 1 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil

Instructions

1. 1In a large bowl, combine 1 cup rice flour, 1/2 cup potato starch, 1 tsp salt, and 1/2 tsp black pepper. Mix these dry ingredients together well.
2. 2Pat the 2 lbs chicken wings completely dry using paper towels. Add the dried chicken wings to the bowl with the flour mixture and toss them until each wing is thoroughly coated.
3. 3Pour 4 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully add the coated chicken wings to the hot oil in batches, making sure not to overcrowd the pot. Fry for 8 to 10 minutes, or until the wings are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the fried wings with a slotted spoon and place them on a plate lined with paper towels to drain.
5. 5While the chicken fries, prepare the sauce. In a separate small saucepan, combine 2 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce (Tamari for Gluten-Free), 2 cloves minced garlic, 1 tsp grated ginger, and 1 tsp sesame oil. Cook this mixture over medium heat for 2 to 3 minutes, stirring constantly, until it slightly thickens.
6. 6Add the drained, fried chicken wings to the saucepan with the sauce. Toss the wings gently to ensure they are evenly coated with the sweet and spicy glaze.
7. 7Serve the Korean fried chicken immediately while it is hot and crispy.

Substitutions

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