Korean Fried Chicken Wings

Fri, 15 November 2019

Korean Fried Chicken Wings

Ingredients:

1kg chicken wings

2 tbsp rice wine

1 thumb sized piece of grated ginger

Sea salt

1-2 those of cornflour

Some oil for deep frying

Sesame seeds for garnishing

Spring onions for garnishing

For the sauce

3 tbsp ketchup

2 tbsp gochujang (Korean chilli paste)

4 tbsp honey

2 tbsp brown sugar

2 tbsp soy sauce

2 cloves of garlic pasted

1 tbsp sesame oil

 

Method

In a large bowl, place the chicken wings, rice wine, ginger, and season with sea salt. Mix well. Now add the cornflour and mix well until evenly coated and set side.

In a large saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 180°C. Start adding the battered chicken carefully and fry them for 10-12 mins.

Remove the chicken and drain onto some kitchen paper. Check the chicken by cutting into it and making sure it’s fully cooked through and nice and tender.

For the sauce; heat all the ingredients together until it’s bubbling nicely and combined really well. This normally takes 5 mins on a medium heat.

Dip the wings into the sauce and serve it up.