Prep Time: 15-20 minutes + 1 hour (minimum) to marinate Cook Time: 15 minutes per batch Serves: 4-6 people
20 chicken wings/drum sticks
4 cups of Korean tempura batter mix (separated into 2 cups)
2 cups of milk
1 teaspoon salt
4 tablespoons of Gochujang (Korean red chili pepper paste)
1 tablespoon honey
1 tablespoon ketchup
1 teaspoon apple cider vinegar
**Note: amount of Gochujang can vary based on taste preference**
Marinate the chicken in milk for a minimum of 1 hour in the refrigerator.
Beat the eggs into a shallow bowl and set aside. Put 2 cups of the tempura batter in a shallow bowl. Put the other 2 cups of batter in a container with a lid.
Drain the chicken from the milk and place a few at a time in the shallow bowl with tempura batter and coat well. Transfer chicken to egg mixture and coat well. Lastly transfer to other tempura batter in container, close the lid, and shake well.
Place the coated chicken on a cooling rack for easy transfer for frying. **If you have a deep fryer, place chicken in frying basket**
Heat vegetable oil in a shallow pan or pot to 350 degrees Fahrenheit. Measure with a candy thermometer or one that is able to withstand the extreme heat.
Gently place chicken in the oil and fry for 5 minutes on each side or until almost golden brown.
Set aside and let cool for a minimum of 5 minutes and fry again for 5 minutes or until golden brown.
Let cool for 5 minutes and sprinkle salt over it while it’s still hot and serve with the spicy dipping sauce on the side!
I'm Becky and I have a passion for food and the people around it. I'm learning to make delicious food everyday. This blog captures the highlights of my never ending journey to explore the world of flavors.