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

Ingredients

  • 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

  1. 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
  2. Aside.
  3. Meanwhile, make the batter by combining all ingredients.
  4. Pre-heat a large pan with the vegetable oil to 160C.
  5. 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.
  6. 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.
  7. Dip the chicken wings into the sauce and serve on a
  8. Large platter with the chopped spring onions, coriander and sesame seeds.