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…).
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.