Post by @meatlicious_

Korean Fried Chicken MARINADE 12–15 whole wings 4 c buttermilk 2 tbsp salt 1½ tsp pepper 2 tbsp paprika 1½ tsp each onion + garlic powder 1 tsp each mustard + curry powder 4 tbsp kimchi juice 2 tbsp lemon juice 1 tbsp soy sauce 2 thyme sprigs + 1 rosemary sprig GOCHUJANG GLAZE ⅓ c gochujang 1 tbsp garlic 1 tsp ginger powder 2 tbsp hot sauce 3 tbsp sugar ⅓ c honey 3 tbsp mirin ¼ c soy sauce ¾ c water DREDGE 2 c flour 1 c cornstarch 1 tsp garlic powder 1 tbsp onion powder 1½ tbsp paprika 2 tsp curry powder 1½ tsp mustard powder 1½ tbsp salt 1½ tsp pepper 1 tsp cayenne MAKE IT Marinate wings 2 hrs–overnight. Combine glaze ingredients, bring to a boil, then simmer 5–10 min. Mix dredge. Add 2–3 tbsp marinade to dredge and mix to create crispy clumps. Coat wings heavily and rest 10–15 min. Fry at 325°F for 5–6 min. Rest 7–8 min. Fry again at 375°F for 2 min until crispy. Brush/toss lightly with glaze. Finish with sesame seeds + green onions. Save this one 🔥 #Recipe #homemade #chicken #food #friedchicken