What could be tastier than these Korean Fried Chicken Wings. Crunchy, fried chicken wings, coated in a sticky, spicy and sweet gochujang sauce. For totally addictive finger food, these wings are always a winner.
2-3tablespoonsgochujang (to your taste)(notes 1 & 2)
¼cuphoney(60ml)
2teaspoonsesame oil
¾cupcornflour (cornstarch)(97g / 3.4oz)
1 ½teaspoonssalt
½teaspoonbaking soda
2litresvegetable oil (or enough to fill a large saucepan to 4cm depth)(2 quarts)
Sesame seeds and sliced spring onions (scallions) to serve
For best results, always weigh ingredients where a weight is provided
Equipment
Baking sheet with wire rack for drying out the wings.
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 candy thermometer or deep fry thermometer is helpful to regulate the temperature of the oil.
Instructions
Lay the wing pieces out on a large tray so they are all separated. Place in the fridge for 24 hours, uncovered (this step is to dry them out). You can do it a shorter time and still get great results but the longer they dry out the crispier the end result will be.
Heat 2 tablespoons of the oil in medium saucepan over medium heat, then add garlic, onion and ginger. Stir-fry until fragrant (a minute or two).
Add the remaining sauce ingredients - soy sauce, mirin, tomato sauce, gochujang, honey and sesame oil - and simmer 7 - 10 mins until thick & syrupy.
While the sauce is simmering, heat the remaining vegetable oil in a deep saucepan to 160C and heat the oven to a warm setting (roughly 70C).
Mix together the cornflour, salt and baking soda. Roll 8 of the wing pieces in the cornflour to coat then gently lower them into the hot oil. Deep fry for 5 minutes until just starting to get golden. Remove from the oil and drain on rack over paper towel.
Repeat with two more batches, keeping them warm in oven between batches.
Raise the heat of the oil to 200C
Recoat pieces in the cornflour mix and fry for another 5 minutes until golden. Add to the warm sauce and stir to coat thoroughly.
Sprinkle with sesame seeds and sliced spring onions. Serve immediately with rice and pickled vegetables or sliced cucumber.
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Notes
I use an Australian standard 20ml tablespoon
Gochujang is a fermented Korean red chili pepper paste. It's available in most grocery stores in the Asian / Oriental section or you can find it at Asian / Oriental stores. I recommend using this if you can for an authentic and rich flavour but if you're having trouble locating it, just use your favourite chilli sauce to taste and add a tablespoon of white miso.
For a chunkier coating, try using half cornflour and half plain (all purp) flour.
More Information
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Course: appetiser, Appetizer, Dinner, Lunch, Main Course, tapas
Cuisine: Korean
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.