Classic Korean Fried Chicken

Instructions

1. 1

   In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.

2. 2

   Dip the chicken wings in buttermilk, then dredge them in the flour mixture, ensuring they are well-coated.

3. 3

   Heat oil in a deep fryer or large pot to 350°F (175°C).

4. 4

   Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch. Drain on paper towels.

5. 5

   In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Cook over medium heat until the sauce is well combined and slightly thickened, about 5 minutes.

6. 6

   Toss the fried chicken wings in the sauce until they are evenly coated.

7. 7

   Garnish with sesame seeds and chopped green onions before serving.