Korean fried chicken: easy and tasty!
published on 7 November, 2019 at 17:22
A crispy chicken with a spicy sauce!
INGREDIENTS
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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