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Main course
Korean Fried Chicken
Prep time
60 min
Portions
2
Difficulty
Medium
2718
kcal
Nutrition · Per portion
Carbs
36.3 g
Protein
32.1 g
Fat
275.4 g
Ingredients
For 2 portions
- Chicken wings¼ kg
- Cornstarch40 g
- Wheat flour15 g
- Baking powder¼ tsp
- Eggs1 Stk
- Water40 ml
- Sunflower oil 0.5 l for fryingas needed
- Soy sauce1 tbsp
- Brown sugar1 tbsp
- Rice vinegar½ tbsp
- Garlic cloves1 Stk
- Ginger½ cm
- GochujangOr: Sambal¾ tbsp
- Sesame oil¼ tbsp
- Sesame seedsOr: Sesame1 tbsp
Method
Step by step
- 1
Salt chicken wings and let rest 10 minutes.
- 2
Whisk cornstarch, flour, baking powder, egg and water into smooth batter.
- 3
Heat oil to 160°C.
- 4
Dip wings through batter and fry 8 minutes, remove.
- 5
Heat oil to 180°C.
- 6
Fry wings a second time 4 minutes until golden brown and very crispy.
- 7
Sauce: reduce soy sauce, sugar, rice vinegar, pressed garlic, ginger and gochujang in a pot for 3 minutes.
- 8
Refine with sesame oil.
- 9
Toss hot wings in sauce.
- 10
Serve immediately sprinkled with sesame.
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