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September 30, 2014
Kimchi Pancake
October 3, 2014

Korean Fried Chicken Wings

My obsession with Korean food possibly began the same time I watched my first K-drama (a decade ago). In most of the K-dramas, besides drooling over the actors (after my hubby, of course ), there will always be scenes of them eating galbi, drinking soju under some pojangmacha (tent restaurants) in freezing weather. Recently, there was this drama which featured some Korean fried chicken in a few scenes and soon, a new wave of fried chicken craze was born. Feeling inspired, I’ve decided to put together a Korean Fried Chicken recipe, using mainly wings. If you are not a wings fan, feel free to use your favorite parts of the chicken.
 

Ingredients:
17 oz (1/2 kg) chicken wings, washed and drained
1 tsp salt
Few dashes of ground black pepper
1 tsp minced ginger
2/3 cup (100 g) rice flour or potato flour
3 to 4 cups of any vegetable oil or peanut oil

Sauce:
4 cloves garlic – minced
1/4 cup (60 ml) light soy sauce
1 tbsp fish sauce
1/3 cup (100 ml) rice or corn syrup (substitute with 1/4 cup (60 ml) honey, if rice or corn syrup not available)
1 tbsp rice vinegar
Few pieces dried red chillies, cut into 1/4 inch and remove seeds (optional)
1 tbsp brown sugar
Sesame seeds – garnish

Serves 3 – 4

Recipe source: Maangchi & Saveur

ingredients for korean fried chicken

Simple ingredients yet powerful taste.

Put the wings in a bowl, add in salt, ginger, and ground black pepper and mix well.

My plastic gloves came in handy again :-)

My plastic gloves came in handy again :-).

Put flour in a bowl or plate and coat each wing one by one. Press the coating tightly.

coating fried chicken with flour

Leave the coated wings at one side.

Put 3 to 4 cups of cooking oil in a frying pan or pot and heat it up over high heat. Use a pair of tongs or chopsticks and gently put the wings into the hot oil and fry for about 10 minutes, turning over a few times.

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Fry wings at high heat then, turn down to medium heat

Do not overcrowd the pan with wings.

Take the wings out and put them in a strainer. Turn off the heat and let the wings rest while you prepare the sauce.

draining chicken wings

Use a large strainer or put them on a baking rack. Don’t worry about the color as we need to fry them again later.

Heat a large non-stick deep pan or wok over medium high heat. Add a little cooking oil, minced garlic, and the dried red chillies and fry until fragrant.

Do not burn the garlic and chillies.

Do not burn the garlic and chillies.

Add soy sauce, honey, vinegar, fish sauce and stir with a wooden spatula. When it bubbles, add the sugar and continue to stir until it becomes a glaze. Turn off heat and set aside.

Reheat the oil and fry the wings again for another 10 to 12 minutes (low heat) until they are golden brown and crunchy. Use your tongs to poke them gently to test the crunchiness. They should feel rock-hard.

Setting the timer is really useful as I can do other stuff while waiting for the chicken to be done :-).

Setting the timer is really useful as I can do other stuff while waiting for the chicken to be done :-).

 

2nd frying allows the skin to crisp up yet moist and juicy inside

Double frying allows the skin to crisp up yet remain moist and juicy inside.

When the chicken is done, put them back in the strainer and reheat the sauce until it bubbles. Add the hot chicken and mix well to coat.

Ensure they are thoroughly coated with the sauce.

Ensure they are thoroughly coated with the sauce.

Remove from the heat and transfer the wings onto a plate. Sprinkle some sesame seeds over top and serve immediately. Because of the double frying and glaze, the wings stayed crunchy even after a few hours. I like to eat it with my homemade kimchi and a glass of ice cold Hite beer.

Look at the glaze :-D :-D

Look at the glaze ๐Ÿ˜€ ๐Ÿ˜€

What better way to savor the wings than with my fingers??

What better way to savor the wings than with my fingers?? Nom nom nom!!

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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