#Korean fried chicken wings recipe skin
Dry out the wings: Don’t skip this step as it dries out the skin of the chicken wings and makes them extra crispy.
I also recommend using a candy thermometer so you can regulate the temperature of the oil.A deep heavy based saucepan or wok for frying is essential – I prefer my large saucepan or dutch oven as it holds it’s temperature well and is deep enough to be safe.A wire rack and baking tray are used to dry the wings out before frying.You can also use potato start or plain / all-purpose flour or a combination of them. Cornflour / cornstarch: This is one of the most common ways to coat Korean fried chicken.It’s readily available in grocery stores but if you really can’t find it, just use a good chilli paste to your taste. You can’t really make the perfect gochujang sauce without it. Gochujang: Gochujang is a fermented chilli paste common in Korean cooking.Onion, ginger and garlic: These all add flavour to the sauce.If you can find it, you can use some sherry in it’s place. Mirin: This is a Japanese rice wine that is slightly sweet.Tomato sauce / ketchup: Depending on where you are, you might call this tomato sauce or tomato ketchup.Honey: This adds sweetness to the sauce.Soy Sauce: A mainstay in Asian cuisine, a light soy sauce is the perfect one to use here and to keep in the pantry, in general.Chicken wings: Just regular wings which you can get whole and cut yourself or buy them already cut into pieces.You could also use chicken breast or thigh, just make sure to leave the skin on to protect the chicken and get the best flavour.One thing they all must have is gochujang – a spicy Korean chilli paste and the same one I use in my Spicy Korean Chicken Tacos. There are a number of slight variations of the sauce for Korean fried chicken and after loads of testing this is my favourite. Ingredients for Korean Fried Chicken Wings If you like a chunkier batter, you can use half plain (all-purpose) flour and half cornflour. The coating is a simple mixture of cornflour (aka cornstarch), salt and baking soda – the baking soda reacts with the moisture in the chicken to blister and get super crispy. Once to seal and get the outside starting to crisp, then a second time at a higher temperature to get them ultra-crunchy. Just like my Japanese karaage chicken, Korean fried chicken wings are twice-fried. The spicy sauce is made use a Korean chilli paste called gochujang which is flavourful in addition to it’s spiciness. Similar to American fried chicken, Korean fried chicken is chicken fried in a crunchy coating, then smothered in a sticky, sweet and spicy sauce.
#Korean fried chicken wings recipe how to
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