Korean Fried Chicken
The other KFC. Prepare wet tissues, sticky fingers ensue.
- Chicken wings (6)
- Baking powder (2 tsp)
- Egg white (1)
- Salt (1 pinch)
- Sesame oil (1 tbsp)
- Light soy sauce (3 tbsp)
- gochujang (3 tbsp)
- White wine vinegar (1 tbsp)
- Honey (1 tbsp)
- Garlic, minced (5 cloves)
- Ginger, minced (1 inch)
- Water (150ml)
- Cornflour (2 tbsp)
- Flour (150ml)
- Vegetable oil (enough to fry chicken wings)
- Sesame seeds (1 tsp)
Coat chicken wings with egg white, baking powder and salt mixture. Leave to dry in fridge overnight. Remove from fridge 30mins before cooking.
Mix sesame oil, soy sauce, gochujang, honey, white wine vinegar together and set aside.
Mix water, cornflour and flour in a bowl till well dissolved. Heat pan up with enough vegetable oil to cover wings. Coat chicken wings in water, cornflour and flour mixture and fry in hot oil.
Fry each wing for about 5 minutes till golden.
Fry chicken wings again. This double fry process will make sure your chicken wings are extra crispy.
Fry minced garlic and ginger with 1 tbsp of oil till fragrant (about 1-2minutes) on medium heat. Add sauce mixture in, mix well with garlic and ginger. Toss chicken wings in sauce.
Make sure chicken wings are evenly coated with sauce. Sprinkle sesame seeds. Enjoy!
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