Meal Korean Fried Chicken Recipe

16 chicken wings
125g flour
1 tbspcornflour
½ tsp baking powder
A generous pinch of salt
1 tbsp sesame seeds, toasted
Sunflower oil, for frying
For the sauce:
8 cloves of garlic, finely grated
1 large thumb-sized piece of ginger, finely grated
6 tbsp light soy sauce
10 tbsp gochujang (Korean chili paste)
4 tbsp rice vinegar
2 tbsp sesame oil
6 tbsp dark brown sugar

1. In a small saucepan whisk together the garlic, ginger, soy sauce, gojujang, rice vinegar, sesame oil and brown sugar.

 

2. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved, 3 minutes.

 

3. Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm. Add in thermometer and heat over a medium heat. The oil needs to come to a temperature of 350˚C.

 

4. Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.

 

5. Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.

 

6. When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds