Korean Fried Chicken [0000849]

Ingredients:

2 pounds chicken wings or drumettes
1 cup gluten-free cornstarch
2 teaspoons gluten-free baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup gluten-free gochujang (Korean red pepper paste)
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
1/4 cup honey
Vegetable oil, for frying

Instructions:

In a large mixing bowl, combine the gluten-free cornstarch, gluten-free baking powder, salt, and black pepper.

Dredge the chicken wings or drumettes in the cornstarch mixture, ensuring they are evenly coated. Shake off any excess cornstarch.

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

Carefully place the coated chicken wings or drumettes into the hot oil, in batches if necessary, to avoid overcrowding.

Fry the chicken for about 10-12 minutes or until they are crispy, golden brown, and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain.

In a separate saucepan, combine the gluten-free gochujang (Korean red pepper paste), gluten-free soy sauce, rice vinegar, and honey. Heat over low heat and stir until the sauce is well combined and heated through.

Place the fried chicken in a large mixing bowl and drizzle the gochujang sauce over it. Toss the chicken to coat it evenly with the sauce.

Serve your gluten-free Korean Fried Chicken hot as a deliciously crispy and spicy snack or meal.

Enjoy the bold and spicy flavors of this gluten-free Korean Fried Chicken!