This Korean fried chicken recipe yields crispy fried chicken in spicy, savory and sweet sauce Finger-lickin’ good, we promise.! For this unusual sauced, or “dipped,” Korean fried chicken
Ingredients;
For the wings:
- 16 chicken wings
- 125g flour
- 1 tbsp cornflour
- ½ tsp baking powder
- A generous pinch of salt
- 1 tbsp sesame seeds, toasted
- Sunflower oil, for frying
For the sauce:
- 8 cloves of garlic, finely grated
- 1 large thumb-sized piece of ginger, finely grated
- 6 tbsp light soy sauce
- 10 tbsp Korean chili paste
- 4 tbsp rice vinegar
- 2 tbsp sesame oil
- 6 tbsp dark brown sugar
Instructions;
- In a small saucepan whisk together the garlic, ginger, soy sauce, Korean chili sauce, rice vinegar, sesame, oil and brown sugar.
- Place the saucepan on medium heat and bring to a low simmer, cooking until the sugar is just dissolved – about 3 minutes.
- Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm/2 1/4″. Warm over a medium heat until the oil reaches 180°C/350˚F on a thermometer.
- Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.
- Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go.
- Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.
- When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds.
