Name: Spicy Korean Fried Chicken Recipe
Total time: 60 min
Yield: 4
Cuisine: Korean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Spicy Korean Fried Chicken Recipe

Kitchen Nine

Crawler

Korean

Non Vegetarian

Chicken wings,  washed and patted dry

Salt

Freshly ground black pepper

Knob of fresh ginger,  peeled and finely chopped 140 g potato starch vegetable oil,  for deep frying 1 teaspoon sesame seeds

Spring onion,  thinly shredded

Vegetable oil

Garlic Cloves,  Finely Chopped

Soy sauce

Gochujang chilli paste

White Vinegar

To make the sauce, heat the vegetable oil in a wok over medium high heat and stir-fry the garlic for 1 minute, until fragrant. Add the soy sauce, chilli paste, vinegar and sugar and stir until all the sugar has dissolved. Simmer for 3 4 minutes, or until the sauce has reduced by half and thickened. Remove from the heat and set aside.

step 1

For the chicken:using a sharp knife, cut the wings into three parts:the meaty drumette, the wingette and the tip. Discard the tips, or reserve for making a stock. Put the chicken in a large bowl, add the salt, pepper and ginger, and mix well using your hands.

step 2

Put the potato starch in a bowl. Dredge the chicken pieces, firmly pressing them into the starch to coat completely; shake off any excess. Repeat the process if there is any extra starch left, until all the starch is used. Set aside for 10 minutes.

step 3

Pour about 5 cm (2 inches) vegetable oil into a heavy-based saucepan. Heat to 165 c (330 f) over medium heat. In batches, fry the chicken for 5 minutes on each side, using tongs to turn the wings over occasionally to stop them sticking together. Remove from the oil and rest on a wire rack with paper towel underneath to catch the excess oil.

step 4

Increase the oil temperature to 180 c (350 f). In batches, fry the chicken once again for about 3 minutes on each side, or until they are golden brown and super crunchy. Remove the chicken from the hot oil, shake off any excess oil and transfer to a large mixing bowl.

step 5

Add the desired amount of hot sauce, then toss the bowl a few times until all the chicken pieces are nicely coated. Transfer the chicken to a serving plate, sprinkle with the sesame seeds, garnish with the spring onion and serve immediately.

step 6