Servings 3-4 people
Did anybody say Koran craze? The emerging spots all over the world that are offering the best in Korean cuisine are becoming a force to be reckoned with, and more and more people are embracing dishes like Bibimbap, Korean barbeque and hot pots with all kinds of flavors. Well, we say – good!
What just might, just miiiight, be a little under the radar is how Koreans have put their culinary spell on the classic fried chicken. We had our own personal take on it, inspired by Food52’s recipe, with a title we wish had thought of ourselves: KFC: Korean Fried Chicken.
What makes these chicken wings so magic is the fact that it is lightly breaded in flour, fried twice for a crispy-as-never-before skin, topping the whole spectacle off with a spicy ginger soy sauce.
Simply put, it has never been harder to leave anything off the plate. We suggest having a watchful eye on your guests as the last piece on the plate is nearing.
Chicken and Batter
A little over a kilogram / 2.5 pounds of chicken wings
140 grams / 1 cup of flour
1 teaspoon salt
1 teaspoon pepper
Spicy Ginger Soy Sauce
225 ml / 1 cup of water
150 grams / 1 cup of peeled ginger, sliced thinly
3 tablespoons soy sauce
85 grams / 0.5 cups brown sugar
56.25 ml / 0.25 cups rice vinegar (substitute with plain white if you will)
2 tablespoons honey or syrup
1-2 tablespoons chili flakes (depending on how spicy you want it)
1-2 tablespoons sesame seed (if you feel fancy)
1 green onion
How To Make Korean Chicken Wings
First off – discard the tips, cut the wings and wash them properly. Pat them dry with a paper towel. Get a mixing bowl happening, and combine the flour with the salt & pepper. Get the chicken wings in the flour mix and get that nice, light coat we all want. Heat up cooking oil in a deep frying pan – or a deep fryer if you have one – until you reach 350 degrees Fahrenheit / 175 Celsius. If you have a big one, fry them for about 5 minutes. If you cannot fit them all in, fry them in batches. Remove when done, shake off excess flour and let them cool.
It is now time to focus on the tasty stuff: Grab a small saucepan and add the water with the ginger, soy sauce, vinegar, sugar and bring to boil. Add the honey or syrup with the chili flakes when it’s boiling, and let it reduce by half. Check for that maple syrup-like consistency and set aside. Fry the wings again (I know, but try to not eat them yet. Okay, taste one if you must) until they are crispy and golden brown. This should take another 5 minutes. Drain on a rack or paper towels. Now get that delicious soy ginger glaze in there. Top it with sesame seeds and sprinkle some green onions on top of that.
Prep Time: 15 minutes
Cook Time: 20 minutes