Korean Fried Chicken

Crisp skin and tender meat along with a myriad of exciting flavours – how can one ever resist fried chicken?! Jazz up this classic comfort food with Korean-inspired flavours. Rather than the usual crunchy orange glow, this sinful temptation is doused in sticky, sweet and spicy sauce.
The secret to that amazingly crispy fried chicken is to fry it not just once, but twice! Using the right oil and temperature, it creates the perfect oil bath for your chicken to achieve that beautiful balance of thin crust and juicy meat. Although these bare wings taste heavenly on its own, the sweet yet slightly zesty glaze adds a different allure to that crunchy skin and moist meat. To achieve this mouth-watering coating, just combine the ingredients into one pot to simmer and you are ready to slather on that honeyed goodness.
Koreans are so obsessed with fried chicken it’s not unusual to find stall after stall of chicken joints in the same block. With our recipe, you can get your hands on this lip smacking fried chicken in just an hour! This popular Korean-style fried chicken is so intoxicating it’s sure to get you sucking every bit of flavour off your fingers.
#themeatmensg #simple #delicious

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1kg chicken wings
2cups milk
tsp ginger
tsp garlic
1tsp salt
2tbsp roasted sesame seeds
Oil for deep frying
3tbsp soya sauce
6tbsp mirin
4tbsp apple cider vinegar
2tbsp gochujang (korean chilli paste)
1tbsp gochugaru (korean chili powder)
5tbsp honey
tbsp sesame oil
2tbsp brown sugar
15g garlic (minced)
15g ginger (minced)
¼tsp black pepper
3dried chillies (thinly diagonally sliced)



Ask the butcher to cut off the wing tips. And cut the wings into 2.
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Clean and pat dry chicken wings.
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Soak the chicken wings in 2 cups of milk and leave it the refrigerator for 2 hours.
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Drain chicken wings well.
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Marinate chicken wings with 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp salt for 1 hour.
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In a non stick pan, toast chilli slices till fragrant. Remove and set aside.
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In a pot, pour in 3 tbsp soya sauce, 6 tbsp mirin, 4 tbsp apple cider vinegar, 2 tbsp gochujang, 1 tbsp gochugaru, 5 tbsp honey, 1½ tbsp sesame oil, 2 tbsp brown sugar, 15g minced garlic, 15g minced ginger and ¼ tsp black pepper. Simmer it for 3-4 minutes till the sauce is thick. Turn off heat and set aside.
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Coat the chicken wings with potato starch.
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Heat oil for deep frying. Oil temperature at 175°C.
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Fry the chicken wings in batches until golden brown. Dish out onto a wire rack.
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Once the all the chicken wings are fried, bring the oil back to heat to 190C again.
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Flash fry the chicken wings again until no bubbles appears. Dish out onto a wire rack.
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Place fried chicken wings in a bowl.
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Bring the sauce to a simmer.
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Drizzle the sweet salty spicy unctuous sauce onto the chicken.
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Sprinkle on toasted sesame seeds, toasted chili strands and spring onions.
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Stir to evenly coat the chicken with sauce.
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Garnish with toasted sesame seeds and spring onion.
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Best served with an ice cold Korean beer!
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