Korean Fried Chicken a popular dish known for its crispy coating and flavourful sauce.
Ingredients
🔸️2 pounds chicken wings
🔸️1 cup all-purpose flour
🔸️1 cup cornstarch
🔸️1 tspn salt
🔸️1 tspn black pepper
🔸️1 tspn garlic powder
🔸️1 tspn onion powder
🔸️1 tspn paprika
🔸️1 cup cold water
🔸️Vegetable oil for frying
🔸️2 tbspn gochujang (Korean red chili paste)
🔸️2 tbspn ketchup
🔸️2 tbspn soy sauce
🔸️2 tbspn rice vinegar
🔸️2 tbspn honey
🔸️2 tbspn brown sugar
🔸️2 cloves garlic, minced
🔸️1 tspn grated ginger
🔸️1 tbspn sesame oil
🔸️1 tbspn toasted sesame seeds
🔸️ 2 green onions, chopped
Instructions:
🔸️ Rinse the chicken wings and drumettes under cold water. Pat them dry with paper towels. You can leave them whole or cut the wings at the joint to separate the drumettes and wingettes
🔸️ In a large bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika
🔸️ Add the chicken pieces to the flour mixture, ensuring each piece is well-coated. Remove the chicken and shake off any excess flour mixture. Set aside
🔸️ Gradually add cold water to the remaining flour mixture, stirring to make a smooth batter
🔸️ Dip each chicken piece into the batter, allowing any excess to drip off
🔸️ In a large, deep pot or deep fryer, heat vegetable oil to 350°F (175°C)
🔸️ Carefully add the chicken pieces to the hot oil in batches. Fry until the chicken is cooked through and the coating is light golden brown, about 6-8 minutes. Remove and drain on a wire rack or paper towels
🔸️ After all the chicken has been fried once, increase the oil temperature to 375°F (190°C). Fry the chicken again in batches until the coating is crispy and deep golden brown, about 2-3 minutes. Remove and drain
🔸️ In a small saucepan, combine gochujang, ketchup, soy sauce, rice vinegar, honey, brown sugar, garlic, ginger, and sesame oil. Cook over medium heat, stirring constantly until the sauce thickens, about 5 minutes
🔸️ In a large bowl, toss the fried chicken pieces with the sauce until evenly coated
🔸️ Garnish with toasted sesame seeds and chopped green onions. Serve immediately