A while ago I made Korean fried chicken, a spicy-sweet crunchy bit of heaven.
Without ado, here is the recipe for
KOREAN FRIED CHICKEN WINGS
2-3 pounds chicken wings
1/2 teaspoon each of salt and pepper
3/4 cup cornstarch
3/4 cup of water
Oil, for frying (vegetable or peanut)
1/3 cup Gojuchang paste
3 tablespoons Rice vinegar
1/4 cup brown sugar
2 tablespoons Soy sauce
1 teaspoon sesame seeds, for garnish
1 teaspoon of finely grated ginger (optional)
Chopped cilantro (optional)
Make sauce first by combining, in a large bowl, the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined. Set aside.
Sprinkle salt and pepper over wings.
Combine cornstarch and water slowly, whisking until you have a very thin batter. Add chicken wings one at a time, shaking off excess.
Heat up a Dutch oven with 2 inches of oil to 350-360 degrees.
Fry the chicken, in batches, (don’t overcrowd the pot) for 10-13 minutes or until golden and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds, ginger, and cilantro.
If you want to try making more Korean dishes, check out Maangchi’s Real Korean Cooking!