food
Korean Fried Chicken Wings
Discover what the K in KFC really stands for
food
Korean Fried Chicken Wings
Discover what the K in KFC really stands for
Supplies
- 20 chicken wings
- 50 grams cornflour
- 1/2 teaspoon baking powder
- Salt and pepper
- 2 litres vegetable oil
- For the batter
- 100 grams cornflour
- 35 grams plain flour
- Salt and pepper
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- A good glug of vodka
- 1 tablespoon gochujang
- 2 tablespoons chilli flakes
- For the sauce
- 220 milliliters soy sauce
- 1 knob ginger, grated
- Splash rice wine vinegar
- 3 tablespoons mirin
- 1 garlic clove, grated
- 50 grams muscovado sugar
- 1 teaspoon gojuchang
- Splash of sesame oil
- 1 tablespoon cornflour
- Spring onions
- Coriander
- Sesame seeds
Steps
- Cut the wing in half through the joint to leave the small drumstick and the wingtip. Sprinkle the chicken wings with the flour, baking powder, salt and pepper and set
- Aside.
- Meanwhile, make the batter by combining all ingredients.
- Pre-heat a large pan with the vegetable oil to 160C.
- Dip the coated chicken into the batter mix and fry in small batches until golden and crisp. This should take about 7-10 minutes, depending on size.
- For the sauce, combine all ingredients apart from the cornflour and cook for 1 minute over a high heat. 'Slake' the cornflour by adding it to a splash of water and add to the mixture. Bring back to the boil and set aside.
- Dip the chicken wings into the sauce and serve on a
- Large platter with the chopped spring onions, coriander and sesame seeds.