Spicy Fried Chicken Drumsticks with Hoisin Gochujang Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Stir onion, garlic, ginger, salt, and black pepper together in a bowl.
Add chicken and coat well.
Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 340ºF (170ºC).
Whisk cornstarch, flour, baking powder, sugar, ½ tsp black pepper, and ½ tsp salt together in a large bowl.
Gradually whisk ice water into flour until mixture resembles a smooth pancake batter.
Place chicken in batter and stir to coat chicken completely.
Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
Increase oil temperature in the deep-fryer or large saucepan to 375ºF (190ºC).
Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes, and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
To serve, place fried chicken drumsticks on a platter and drizzle with dipping sauce and sprinkle with toasted sesame. Serve with rice.
|Per 346 g serving||Amount|
|Saturated Fat||2.0 g|
|Per 346 g serving||% Daily Value|