Korean Fried Chicken

Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
chicken wings
0.00
kg
kg
chicken wings
0.00
cups
cups
milk
0.00
cups
cups
milk
0.00
tsp
tsp
ginger
0.00
tsp
tsp
ginger
0.00
tsp
tsp
garlic
0.00
tsp
tsp
garlic
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
roasted sesame seeds
0.00
tbsp
tbsp
roasted sesame seeds
Oil for deep frying
Oil for deep frying

Sauce:

0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
mirin
0.00
tbsp
tbsp
mirin
0.00
tbsp
tbsp
apple cider vinegar
0.00
tbsp
tbsp
apple cider vinegar
0.00
tbsp
tbsp
gochujang (korean chilli paste)
0.00
tbsp
tbsp
gochujang (korean chilli paste)
0.00
tbsp
tbsp
gochugaru (korean chili powder)
0.00
tbsp
tbsp
gochugaru (korean chili powder)
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
brown sugar
0.00
tbsp
tbsp
brown sugar
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
ginger (minced)
0.00
g
g
ginger (minced)
0.00
tsp
tsp
black pepper
0.00
tsp
tsp
black pepper
0.00
dried chillies (thinly diagonally sliced)
0.00
dried chillies (thinly diagonally sliced)

Steps

1

Ask the butcher to cut off the wing tips. And cut the wings into 2.
Ask the butcher to cut off the wing tips. And cut the wings into 2.
Mark as completed

2

Clean and pat dry chicken wings.
Clean and pat dry chicken wings.
Mark as completed

3

Soak the chicken wings in 2 cups of milk and leave it the refrigerator for 2 hours.
Soak the chicken wings in 2 cups of milk and leave it the refrigerator for 2 hours.
Mark as completed

4

Drain chicken wings well.
Drain chicken wings well.
Mark as completed

5

Marinate chicken wings with 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp salt for 1 hour.
Marinate chicken wings with 1 tsp ginger powder, 1 tsp garlic powder and 1 tsp salt for 1 hour.
Mark as completed

6

In a non stick pan, toast chilli slices till fragrant. Remove and set aside.
In a non stick pan, toast chilli slices till fragrant. Remove and set aside.
Mark as completed

7

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.
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.
Mark as completed

8

Coat the chicken wings with potato starch.
Coat the chicken wings with potato starch.
Mark as completed

9

Heat oil for deep frying. Oil temperature at 175°C.
Heat oil for deep frying. Oil temperature at 175°C.
Mark as completed

10

Fry the chicken wings in batches until golden brown. Dish out onto a wire rack.
Fry the chicken wings in batches until golden brown. Dish out onto a wire rack.
Mark as completed

11

Once the all the chicken wings are fried, bring the oil back to heat to 190C again.
Once the all the chicken wings are fried, bring the oil back to heat to 190C again.
Mark as completed

12

Flash fry the chicken wings again until no bubbles appears. Dish out onto a wire rack.
Flash fry the chicken wings again until no bubbles appears. Dish out onto a wire rack.
Mark as completed

13

Place fried chicken wings in a bowl.
Place fried chicken wings in a bowl.
Mark as completed

14

Bring the sauce to a simmer.
Bring the sauce to a simmer.
Mark as completed

15

Drizzle the sweet salty spicy unctuous sauce onto the chicken.
Drizzle the sweet salty spicy unctuous sauce onto the chicken.
Mark as completed

16

Sprinkle on toasted sesame seeds, toasted chili strands and spring onions.
Sprinkle on toasted sesame seeds, toasted chili strands and spring onions.
Mark as completed

17

Stir to evenly coat the chicken with sauce.
Stir to evenly coat the chicken with sauce.
Mark as completed

18

Garnish with toasted sesame seeds and spring onion.
Garnish with toasted sesame seeds and spring onion.
Mark as completed

19

Best served with an ice cold Korean beer!
Best served with an ice cold Korean beer!
Mark as completed

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