Korean Honey Butter Fried Chicken

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com



8 pcs (916g) chicken wings (cut each into 2 pieces and discard tip)

¼ cup pumpkin seeds (toasted)

Adequate cooking oil for deep-frying


¼ tsp ground black pepper

½ tsp salt


2 large eggs

¼ cup all-purpose flour

¼ cup potato flour

½ tsp baking powder

Honey Butter Sauce:

50g unsalted butter

1 tbsp chopped garlic

¼ cup light brown sugar

2 tsp soy sauce

2 tsp honey

Preparation Instructions:

  1. Rinse the chicken pieces, drained and pat-dry with paper towel.
  2. Marinade the chicken pieces with ground black pepper and salt.
  3. Add in eggs, all-purpose flour, potato flour and baking powder. Mix to combine.
  4. Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken pieces on batches until crunchy. Turning occasionally for even browning. Remove and drained.
  5. Heat up the cooking oil again. Double fry the chicken pieces again on batches until golden brown. Remove and drained.
  6. Heat up a large non-stick skillet. Add in unsalted butter and chopped garlic, saute the garlic on medium heat until fragrant and crispy.
  7. Add in light brown sugar, soy sauce and honey. Constantly stirring until the sugar dissolved.
  8. Add the deep-fried chicken pieces and toasted pumpkin seeds. Toss well.
  9. Serve hot.

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