Korean fried chicken
Twice-fried chicken wings with a thin, crackling crust, tossed in a sticky, sweet and spicy gochujang and garlic glaze.
Method
- 1
Pat the wings dry with kitchen paper and toss them with the salt, pepper, grated garlic and ginger.
- 2
Heat the oil in the heavy saucepan to 170°C, filling it no more than a third full.
- 3
Whisk the starch, flour, baking powder and cold water into a thin batter, add the wings and turn until evenly coated.
- 4
Fry the wings in 2 batches, without crowding, until pale golden and cooked through. Each batch takes about 10 minutes.
- 5
Drain the wings on the rack and leave them to rest while the oil heats up.
- 6
Raise the oil temperature to 180°C.
- 7
Fry the wings a second time, in batches, until deep golden and crackling crisp. Each batch takes about 4 minutes.
- 8
Meanwhile, simmer the gochujang, soy sauce, honey, ketchup, brown sugar, chopped garlic and vinegar in the frying pan, stirring, until bubbling and slightly thickened.
- 9
Take the glaze off the heat and stir in the sesame oil.
- 10
Add the hot wings to the glaze and toss quickly until evenly coated.
- 11
Pile onto a plate, scatter with sesame seeds and spring onions and serve straight away.
Notes
- The second fry at a higher temperature is what makes the crust shatter, so do not skip it.
- For plain crisp wings, skip the glaze and serve with salt and pickled white radish.
Equipment
Large heavy saucepan or deep fryer, Kitchen thermometer, Wire rack over a tray, Large frying pan, Mixing bowls, Slotted spoon