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Korean Fried Chicken
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Korean Fried Chicken

1 hServes 4Nutri-Score D€€
from @aymenacooks3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken wings (separated into drumettes and flats, patted dry)Meat1 kg
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • ginger (grated)Produce15 g
  • garlic (grated)Produce3 pieces
  • cornstarchPantry120 g
  • all-purpose flourPantry60 g
  • neutral oil (for deep frying)Pantry1.5 litres
  • gochujangPantry60 g
  • ketchupPantry45 ml
  • honeyPantry40 g
  • soy saucePantry30 ml
  • rice vinegarPantry15 ml
  • brown sugarPantry20 g
  • sesame oilPantry10 ml
  • sesame seeds (toasted)Nuts & seeds10 g
  • spring onion (thinly sliced)Produce2 pieces

per serving

Nutrition

883kcal

Carbs
44 g
Proteins
48 g
Fat
58 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Stockpot
  • Saucepan
  • Kitchen thermometer
  • Slotted spoon
  • Cooling rack

step by step

Method

  1. Season the chicken

    • Pat the chicken wings dry and place them in a bowl.
    • Season with the salt, black pepper, grated ginger and garlic, tossing to coat evenly.
    • Let the chicken sit while you prepare the coating.
    Step 1

  2. Coat the wings

    • Mix the cornstarch and flour in a bowl.
    • Dredge each wing in the flour mixture, pressing so it adheres well.
    • Shake off the excess and set the coated wings aside.
    Step 2

  3. Heat the frying oil

    • Pour the oil into a deep pot and heat it to 170 °C.
    Step 3

  4. First fry

    • Fry the wings in batches without crowding the pot.
    • Cook until lightly golden and cooked through, then lift out with a slotted spoon.
    • Drain on a cooling rack.
    Step 4

  5. Make the sauce

    • In a saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar and brown sugar.
    • Warm over low heat, stirring, until smooth and slightly thickened.
    • Remove from the heat and stir in the sesame oil.
    Step 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C.
    • Fry the wings a second time until deeply golden and very crisp.
    • Drain briefly on the rack.
    Step 6

  7. Coat and serve

    • Toss the hot wings in the sauce until glossy and well coated.
    • Sprinkle with toasted sesame seeds and sliced spring onion.
    • Serve immediately.
    Step 7
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