Korean fried chicken: easy and tasty!

published on 7 November, 2019 at 17:22

A crispy chicken with a spicy sauce!

INGREDIENTS

For the marinade:

1 kg (2 pounds) chicken wings;

½ tsp salt;

½ tsp ginger;

½ tsp red pepper;

1 tsp garlic powder;

¼ cup rice wine.

For the dredge:

1 cup cornstarch;

1 cup flour;

1 tsp salt;

1 tsp sugar;

1 tsp ginger;

1 tsp red pepper;

2 tsp garlic powder;

2 tsp onion powder;

½ cup cold water.

For the sauce:

1 tbsp vegetable oil;

2 tsp garlic, minced;

½ cup soy sauce;

¼ cup honey.

METHOD

Combine ingredients for the marinade with chicken wings cover and set aside for 1 hour.
Whisk ingredients for the dredge, measure ½ cup into a separate bowl and add cold water in it.
Place chicken wings, one by one, into a bowl of batter, shake off the excess and dredge in flour and spice mixture.
Fry at 180C/350F twice for 5 minutes each time, leaving wings on the paper towels in-between.
To make sauce fry garlic in vegetable oil for around 30 seconds, then add soy and honey. Whisk and let cook until thickens.
Brush the glaze over chicken wings and serve right away.

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