Not all fried chicken is created equal. This Korean fried chicken has everything that your heart desires. It's crispy, crunchy and has a thick crust that you will love biting into. These wings are tossed with a delicious Korean chili glaze made of soy sauce, brown sugar and Korean chili flakes. They are sure to please.
Ingredient List: Chicken Marinade & Breading Yield: 20 Wings
1 cup potato starch
2 eggs (beaten)
2 tbsp soy sauce
4 cloves garlic (minced)
1 inch piece ginger (minced)
20 chicken wings
Ingredient List: Chili Glaze Yield: 20 Wings
2 tbsp soy sauce
2 tbsp Korean chili flakes (Gochugaru chili flakes)
4 cloves garlic (minced)
1 inch piece ginger (minced)
2 tbsp brown sugar
1 tbsp seasoned rice vinegar
2 tbsp neutral oil
1 tsp salt
2 scallions sliced thin (Garnish Optional)
1/4 cup chopped cilantro (Garnish Optional)
Step by Step instructions:
First let's start by making our chicken marinade. In a large bowl, add 2 eggs (beaten), 2 tbsp of soy sauce, 4 cloves of minced garlic & 1 inch piece of ginger minced. Give the chicken wings a good mix to incorporate all these ingredients. Marinade for at least 30 minutes or up to 24 hrs.
Once wings are done marinating, remove them from the marinade and place them in another large bowl.
Next add 1 cup of potato starch to the wings and give them a toss and make sure you coat them evenly.
In a fryer or a cast iron pot, add enough oil to deep fry the chicken wings.
The first fry will be at 350 degrees for 5-6 minutes. Now place the pre cooked wings on a sheet tray and let them sit while you finish frying the remaining wings.
Once you're done with the first fry, turn the heat on your fryer to the highest setting. It should be either 375 or 400 degrees. Now cook the wings for another 5-6 minutes until they are super crispy.
In a large sauté pan on medium low heat, add 2 tbsp of oil. Next add 4 cloves of minced garlic, 1 inch piece of minced ginger & 2 tbsp brown sugar to the pan.
Sauté for 3 minutes until garlic & ginger are fragrant. Then add 2 tbsp of soy sauce and 1 tbsp seasoned rice vinegar. Bring to a simmer and then turn off the heat and set aside for later.
Once wings come out of the fryer toss them into the chili glaze. Garnish with freshly chopped cilantro and sliced green onions.
These wings are so amazing. I hope you enjoy them as much as I do. I also like to eat them with blue cheese dressing but that is just my preference. They are great on their own.
Happy Cooking!
Check out this recipe on youtube!
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