Korean Extra Crispy Fried Chicken
From oliviajasonkim 11 years ago
- 45 to make
- Serves 4
Here is another super-crispy fried chicken recipe that we made recently along with a sweet n tangy sauce. We wanted to do a double-fry technique that Korean fried chicken is known for, giving the wings an extra crispy texture and a crackle that's unforgettable to those who have never experienced Korean fried chicken. Read more ..........full story and recipe at http://www.oliviajasonkim.com See less
Ingredients
- 24 chicken wings shopping list
- canola oil, for frying (peanut oil if available) shopping list
- 4 cloves garlic (or garlic powder) shopping list
- 2-inch piece peeled ginger (or ginger powder) shopping list
- 4 tbsp soy sauce shopping list
- 1 tbsp rice vinegar shopping list
- 2 tbsp brown sugar shopping list
- 1 tbsp sesame oil shopping list
- 1 tbsp honey shopping list
- 1, 2 tbsp ketchup shopping list
- 1 tsp red chili garlic sauce (or red chili peppers) shopping list
- 1 1/2 cup cornstarch shopping list
- 1 cup water shopping list
- 1/2 tsp salt and pepper shopping list
- sesame seeds & scallions (garnish) shopping list
How to make it
- 1. Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches. Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350°F.
- 2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan. Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste.
- 3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
- 4. In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
- 5. Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!
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