Spicy Fried Chicken

Featured in the Honolulu Star-Advertiser on August 9, 2017.
Recipe compliments of Chef Grant Sato from Kapiolani Community College.



Spicy Fried Chicken

  • 1 pound chicken wings or drumettes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 egg
  • 1/2 cup cornstarch
  • 1/4 cup rice flour
  • 1/2 cup flour
  • 6 cups vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 5 cloves garlic thinly sliced or chopped
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 1/4 cup gochujang (Korean red chili paste; available at local grocery stores)
  • 1 tablespoon vinegar
  • 1 tablespoon toasted sesame seeds


  1. In a large bowl, place chicken and add salt and pepper; mix well to even distribute the seasonings.
  2. Add egg and mix well; add cornstarch, rice flour, and flour; toss until all of the flour sticks to the chicken.
  3. In a deep fryer or deep pot, heat 6 cups of oil on medium heat.
  4. When the oil reaches 350°F, fry chicken until cooked (165°F internal temperature) or when no red blood is visible.
  5. In a small saute pan, heat 1 tablespoon oil and add garlic.
  6. When garlic starts to bubble and brown, add in ketchup, honey, gochujang, and vinegar and cook until a thick sauce forms.
  7. Toss the fried chicken in sauce and garnish with toasted sesame seeds.

Makes 2 servings.

Tip: Gochugaru is made from sun-dried chile peppers. This coarsely ground red pepper is widely used in Korean cooking and is the key ingredient used in gochujang, is a savory, sweet and spicy fermented condiment.

Approximate Nutrient Analysis per serving:
700 calories, 34 g fat, 7 g saturated fat, 75 mg cholesterol, greater than 2000 mg sodium, 82 g carbohydrate, 1 g fiber, 62 g sugar, 21 g protein


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