Fried Chicken Korean Style 韩国炸鸡

Korean fried chicken is a fried chicken dish prepared in a Korean style.A popular korean favourite, double frying the chicken wings make all the difference!

📝 Ingredients

• 1 kg chicken wings (washed, drained and cut )
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp ginger, minced
• 1/2 cup cornstarch (can also use potato starch)
• 3 cloves garlic, minced
• 1 dried red chili pepper (seeded, cut into 1/2 inch pieces)
• 2 tbsp soy sauce
• 1/3 cup corn syrup
• 2 tsp vinegar
• 2 tsp brown sugar
• 2 tsp Dijon mustard
• 1 tsp white sesame seeds (toasted for garnish.)
• 2 cups peanut oil (enough for frying.)

👨‍🍳 Instructions

1. 1First, wash and drain well the chicken wings. Cut off the tip of each wing and cut the wing in half.
2. 2Season the well drained chicken wings with salt, minced ginger and ground black pepper.
3. 3Cover with plastic wrap and leave to marinade in the refrigerator preferably overnight. This not only seasons the chicken but helps to dry moisture from the chicken making it easier to crisp.
4. 4When about to fry the seasoned chicken wings, coat them one at a time with potato starch or cornstarch making sure each of the wings are evenly and well coated.
5. 5To fry the chicken wings, first heat up the cooking oil in a frying pan or pot for about 7 to 8 minutes over high heat. Then add in the coated wings, one at a time.
6. 6Cook over medium high heat for about 10 minutes, turning the chicken wings a few times with tongs.
7. 7Remove the fried chicken wings with a strainer.
8. 8Transfer the fried chicken wings to drain on kitchen paper towels and let them sit for a few minutes.
9. 9Reheat the oil over high heat and REFRY the wings for another 8 to 10 minutes until they are thoroughly cooked through, has turned golden brown and feel super crunchy with the tongs.
10. 10Remove the crunchy fried chicken using the same strainer.
11. 11Transfer the chicken wings onto strainer lined with kitchen paper towels to drain off excess oil.
12. 12While the chicken wings are being fried, proceed to make the sweet and spicy glaze. Heat up oil on a non-stick skillet. Add minced garlic and red chili pepper and fry till aromatic.
13. 13Add in corn syrup.
14. 14Then add in vinegar.
15. 15Followed by dijon mustard.
16. 16Also add in the soy sauce.
17. 17Stir and cook until it bubbles.
18. 18Lastly add in brown sugar and continue stirring until the sugar has dissolved. Remove from heat and set aside.
19. 19When the chicken is done, reheat the sweet, spicy and garlicky sauce until it bubbles. Then add in the hot crispy chicken wings.
20. 20Lightly toss to ensure all the fried chicken wings are evenly coated with the glaze.
21. 21Lastly add in some toasted sesame seeds. And we're done!
22. 22Remove from heat, transfer to a serving plate and serve immediately.