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Crispy Korean Fried Chicken
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Crispy Korean Fried Chicken

50 minServes 4Nutri-Score D€€
from @maangchitime3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken wings (cut into pieces, patted dry)Meat1 kg
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • ginger (grated)Produce5 g
  • potato starchPantry150 g
  • garlic (minced)Produce3 pieces
  • red pepper (finely chopped)Produce1 piece
  • soy saucePantry60 ml
  • vinegarPantry30 ml
  • mustardPantry15 g
  • brown sugarPantry40 g
  • peanuts (crushed)Nuts & seeds40 g
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

659kcal

Carbs
19 g
Proteins
48 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Stockpot
  • Slotted spoon
  • Saucepan

step by step

Method

  1. Season the chicken

    • Put the chicken in a bowl and season with salt, ground black pepper and ginger.
    • Mix well using both hands so the seasoning coats every piece.
    Step 1

  2. Coat with potato starch

    • Dip each piece of chicken in the potato starch.
    • Coat as much as possible, pressing the starch onto the chicken.
    Step 2

  3. First fry

    • Heat the oil and fry the chicken for 12 minutes.
    • Remove and drain.
    Step 3

  4. Double fry until crunchy

    • Fry the chicken a second time until really crunchy.
    • Drain on a rack.
    Step 4

  5. Make the sauce

    • In a saucepan combine garlic, red pepper, soy sauce, vinegar, mustard and brown sugar.
    • Simmer until the sugar dissolves and the sauce thickens slightly.
    Step 5

  6. Coat and finish

    • Toss the fried chicken in the sauce.
    • Sprinkle with crushed peanuts and serve.
    Step 6
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