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.
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
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
Put the wings in a bowl, add in salt, ginger, and ground black pepper and mix well.
Put flour in a bowl or plate and coat each wing one by one. Press the coating tightly.
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.
Take the wings out and put them in a strainer. Turn off the heat and let the wings rest while you prepare the sauce.
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.
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.
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.
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.