korean fried chicken

korean fried chicken

I was hanging around on Instagram one late night and chanced upon someone’s food picture, that of a plate of korean fried chicken, from an eatery this person had gone to in Sydney.  I wanted to chomp down on my phone.

The next day I couldn’t get the image out of my head and spent much of my time looking for recipes on the internet.  Usually, and I’m sure I’m not alone on this, I’d find a few that sound delicious and end up combining parts of the recipes that feel good to me to create a hybrid of sorts.  And then, I end up not following measurements exactly because I can’t seem to do it, I am just incapable.  So as with all the recipes here, and everywhere I suspect, these are just guidelines.

Anyhow, two days after spotting the picture of korean fried chicken on instagram, I belted out 20 wings of my own and argh! too good.  However frying 20 wings for two little kids and two adults wasn’t the best idea, we basically got full of wings real fast.

But ahhh…so good.

The recipes that interested me were this one (from maangchi.com) and this korean fried chicken one and this korean bbq chicken one (both from eatthelove.com).  Actually the two latter recipes haven’t much different between them apart from the addition of kiwi fruit in the bbq wings and the gochugang in the fried chicken, the number of garlic cloves, and the method.  Because of this, I actually preferred the BBQ recipe and wanted to use it with the fried chicken method, but I forgot all about the kiwi fruit that I’d bought and were waiting patiently to be added to the sauce.  So unfortunately the kiwi fruit got skipped (adding fruit is actually reminiscent of the sweet and sour prawns which I grew up eating in Chinese restaurants in Delhi hotels!).  I preferred also the frying method from maangchi.com, where she double-fried the potato starch coated wings (instead of baking them after soaking in egg white…).

pounding the garlic and ginger

Because I was following EattheLove’s list of ingredients, I went out and bought gochugang which is a Korean chilli paste.  I found it really easily in the NTUC Finest at my place in the condiment aisle (where all the chilli pastes and soy sauces and vinegars are located), and it cost about $5 if I remember correctly.  However.  I’ve decided that next time I do this, I will just use dried chilli like Maangchi.com recommended, because gochugang wasn’t hot at all, and the flavour didn’t really do anything for me.  If anything it lends some lovely colour.  Having said that, it was perfect for my kids to eat, they didn’t detect anything spicy at all.

Korean Fried Chicken
Print Recipe
We enjoyed these wings hot with white rice, and a cold one found its way into my son's snack bento the next day which went down well too!
Servings
20 wings!
Servings
20 wings!
Korean Fried Chicken
Print Recipe
We enjoyed these wings hot with white rice, and a cold one found its way into my son's snack bento the next day which went down well too!
Servings
20 wings!
Servings
20 wings!
Ingredients
Servings: wings!
Instructions
  1. Pat the chicken wings as dry as possible with kitchen towels. Ready the deep fryer or pot with oil about two inches deep. Sprinkle some potato starch into the oil and if it sizzles, it's hot enough. Medium-High heat. Dredge the wings in potato starch, shaking of excess, and slip the wings into the hot oil one at a time. Leave about two inches of space between each frying wing, so the heat is maintained and they can crisp up, not soak in oil. Don't over crowd, fry in batches. Drain each batch of fried wings and set aside, till all are done frying. Let cool.
  2. Get the sauce ingredients (garlic, ginger, gochugang, vinegar, sugar, fish sauce and sesame oil) combining them in a bowl. When the wings have cooled down, about 20 minutes after they were fried, heat the oil back up! Repeat frying process above, we are aiming now for just a bit more colour, a pale golden, about 2-3 mins on each side. Remove each batch of frying wings, draining and keeping warm in a low oven if necessary. Heat up a wok when you're at the last batch of frying.
  3. When all the wings are done, your wok should be hot, so pour in your combined sauce ingredients, cook over medium heat till it gets thick and sticky looking, 1 min. Turn off the heat, and throw in the wings, toss, toss, toss.
  4. Garnish with some sesame seeds and sliced spring onion.
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