Korean Fried Chicken
A few weeks ago I had dinner with a friend at Ippudo, the most delicious ramen restaurant in New York City. Before diving in to our giant bowls of soup, we split an order of chicken wings. Since then I have been seriously craving the kind of crispy, spicy wings you can only get at a really great Japanese or Korean restaurant, so this fried chicken recipe from Spoon Fork Bacon really hit the spot.
Korean Fried Chicken Recipe
Yield: 4 to 6 servings
For the Sauce:
- ¼ cup gochugang (Korean Chile Paste)
- 5 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- 1 green onion, thinly sliced
- 2 ½ tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- 2 teaspoons sesame oil
For the Wings:
- 24 chicken wing pieces
- 1 cup sweet rice flour
- 1 tablespoon cornstarch
- 1 ¼ cup cold water
- salt and pepper to taste
- Vegetable oil for frying
In a large, heavy sauce pot, preheat oil to 350°F. Place all ingredients for the sauce into a bowl and whisk together until fully incorporated. Set aside.
Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and smooth (there should be no lumps). Dip each wing into the batter and shake to remove any excess. Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes. Continue to fry in batches, making sure not to overcrowd the pot.
Drain onto paper towels and season with salt and pepper. Once all wings have been fried, place wings back into the fryer and fry a second time for another 5 to 7 minutes or until light golden brown and crispy. Season again with salt and pepper.
Using a pastry brush, paint each wing with a dollop of the spicy BBQ sauce and garnish with the green onions and sesame seeds. Serve immediately. Enjoy this and other recipes for chicken here at Plated.
Adapted from: Spoon Fork Bacon
- Elana Karp
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