1-2 lbs chicken wings or drum sticks
1/2 cup rice flour
1/2 cup corn starch
1/2 cup Water
salt & pepper to taste
6 Cloves Garlic pressed or grated
1/2 tbsp ginger grated
2 tbsp Gochujang (Korean Chili Paste)
2 tbsp Soy Sauce
1/4 cup honey
1-2 tbsp rice vinegar (or apple cider vinegar)
2 tbsp Water
Heat gently to combine
Enough Oil to Fry.
1. Heat Oil to 325-350. Dunk chicken in batter and fry for 8-12 minutes depending on size. Work in batches if necessary.
2. Set chicken on rack or paper towels to drain and cool
3. Bring temperature of oil up to 375. Fry chicken again for 5-8 minutes.
4. Remove from oil to rack or plate with paper towels. Brush on sauce while hot. Serve immediately.