Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Korean Fried Chicken
Double-fried chicken with an extra-crispy coating, tossed in a sweet-spicy gochujang glaze — utterly addictive.
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20 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 1kg chicken wings
- 1 cup cornflour
- 1/2 cup flour
- 1 tsp baking powder
- Salt
- Oil for frying
- For glaze: 3 tbsp gochujang, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 garlic cloves
- Sesame seeds
Instructions
- Toss the wings in the cornflour, flour, baking powder and salt.
- Fry at 170C for 8 minutes; rest, then fry again at 190C for 4 minutes until extra crisp.
- Warm the glaze ingredients together until smooth.
- Toss the hot wings in the glaze.
- Finish with sesame seeds.
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Tara’s tips
- Double-frying is the secret to the shatteringly crisp coating.
- Toss in the glaze just before serving so they stay crisp.
Serving suggestions
- Serve with pickled radish.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Milder glaze?
Use less gochujang and more honey.
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