Korean Fried Chicken
Spicy barbecue sauce and crispy Korean fried chicken, the perfect pairing!
Let's start cooking!
Step 1 - Mix pre-coating and coat chicken
In a large bowl, whisk ¼ cup cornstarch, 2 ½ tsp salt, ½ tsp baking powder and 1 tsp black pepper until well mixed.
Add chicken wings and toss well until evenly coated. Shake off any excess coating and transfer onto a rack or plate. Let it rest uncovered for 30 minutes.
Step 2 - Mix ingredients for batter
In a separate large bowl, mix ½ cup cornstarch, fine bread crumbs, all-purpose flour, 2 heaped Tbsp Korean chili flakes, 1 Tbsp salt and ¼ tsp baking powder. Mix well.
In a another small bowl, mix 1 cup water with 2 Tbsp Korean chili paste. Mix well
Pour wet ingredients to the dry ingredients and whisk until there are no lumps. The batter should be smooth and thin.
Step 3 - Dip chicken in batter and deep-fry
In a pot on medium-high heat, heat up enough oil for deep frying.
Dip pre-coated chicken wings into the batter. When oil is hot enough, about 175°C, deep-fry chicken wings for 8 to 10 minutes until golden brown and crisp.
Place fried chicken on a paper towel-lined plate to drain excess oil.
Step 4 - Make Korean barbecue sauce
In a small pot on medium heat, add 3 Tbsp Korean chili paste, 1 heaped Tbsp Korean chili flakes, ketchup, 2 heaped Tbsp brown sugar, soy sauce, 1 Tbsp sesame oil, grated ginger, garlic and mix well.
Stir for 3 to 5 minutes until sugar is dissolved and sauce is thickened.
Plate and serve!
Place fried chicken wings onto serving dish with barbecue sauce on the side. Serve hot.