Korean fried chicken wings
Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.
Servings 4 people
Ingredients
- 1 kilogram chicken wings (2.2 pounds) about 12 to 16 pieces
- 1 tablespoon rock salt
- ½ teaspoon ground black pepper
Glaze
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 tablespoons ketchup
- 2 tablespoons gochujang Korean chili paste available in Asian groceries
- ¼ cup white sugar
- ¼ cup rice wine
- 2 tablespoons soy sauce
To fry
- cooking oil
- 6 tablespoons potato starch
To garnish
- toasted sesame seeds
- thinly sliced scallions
Instructions
Marinate the chicken wings
- Pat the chicken wings dry with paper towels.
- Place the chicken in a bowl, add the salt and pepper, and mix well.
- Cover the bowl and let the chicken marinate in the fridge for four hours.
Cook the glaze
- In a small sauce pan, stir together all the ingredients for the glaze.
- Set the pan over low heat and cook the glaze, stirring often, until the sugar is fully melted.
- Set aside.
Fry the chicken
- In a frying pan, heat enough cooking oil to reach a depth of three inches.
- Dry the surface of the chicken wings with a kitchen towel.
- Toss the wings with the starch; shake off any excess.
- Over medium heat (310F to 325F), fry the chicken wings until lightly crisp, about eight to 12 minutes, depending on the size of the wings.
- Drain on a rack or strainer and leave to rest.
Refry the chicken wings
- Reheat the cooking oil to 350F to 375F.
- Fry the chicken wings until the crust is golden, about two to three minutes.
- Drain on a rack or strainer.
Glaze the chicken wings
- Scrape the glaze into a mixing bowl.
- Add the fried chicken wings.
- Toss repeatedly until all pieces are glazed.
Serve the Korean fried chicken wings
- Transfer the glazed wings to a serving plate (or two smaller plates).
- Optionally, sprinkle in toasted sesame seeds and sliced scallions before serving.
