Korean fried chicken

Name: Korean fried chicken
Cook time: 71 min
Total time: 71 min
Yield: 4
Cuisine: Coreana
Ingredients: 30 g Wheat flour; 2 tablespoons Soy sauce; 6 cloves Garlic; 1 tablespoon Sesame seeds; 1 teaspoon Salt; 0.5 teaspoons Black pepper; 1.5 l Vegetable Oil; 1 piece Ginger; 1 tablespoon Rice Vinegar; 1 tablespoon Brown Sugar; 1 teaspoon Chilli Flakes; 2 u Spring Onions; 3 tablespoons Honey; 3 tablespoons Tomato Ketchup; 1 teaspoon Sesame Seed Oil; 80 g Potato starch; 1 kg Chicken Wings; 3 tablespoons Gochujang

Pollo frito coreano

Medium

Contains allergens

Cereales con glutenSojaSésamo

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 71 min
Servings: 4

Summary

Chicken wings fried twice for an extra-crunchy coating, then tossed in a sticky yangnyeom sauce of gochujang, honey and garlic. Korea's favourite sharing snack.

Ingredients

4 servings

Add to Bring!

30 g Wheat flour
2 tablespoons Soy sauce
6 cloves Garlic (chopped: 2 for the marinade and 4 for the sauce)
1 tablespoon Sesame seeds (toasted)
1 teaspoon Salt (for the marinade and the coating)
0.5 teaspoons Black pepper (ground)
1.5 l Vegetable Oil (for deep-frying, plus 1 tablespoon for the sauce)
1 piece Ginger (fresh, about 2 cm, grated)
1 tablespoon Rice Vinegar
1 tablespoon Brown Sugar
1 teaspoon Chilli Flakes (or gochugaru, for extra heat) (optional)
2 u Spring Onions (thinly sliced)
3 tablespoons Honey (or rice syrup)
3 tablespoons Tomato Ketchup
1 teaspoon Sesame Seed Oil
80 g Potato starch (or cornflour)
1 kg Chicken Wings (or boneless thighs cut into pieces)
3 tablespoons Gochujang (Korean chilli paste)

Instructions

Pat the wings dry with kitchen paper and cut them at the joints; keep the tips for stock. Mix them in a bowl with half the salt, the pepper, 2 cloves of garlic and the ginger and leave to marinate (they can sit like this in the fridge until the next day).
20 min
Mix the potato starch, flour and remaining salt. Coat the wings, pressing so the mixture sticks, shake off the excess and leave them on a rack until the coating looks damp and there are no patches of dry powder.
10 min
Heat the oil in a deep pan to 170 °C. Fry the wings in batches, without crowding, until lightly golden and cooked through. Drain on the rack.
20 min
Let them rest for 10 minutes. Raise the oil to 180-185 °C and fry them again in batches until deep golden and very crisp.
16 min
For the sauce, heat 1 tablespoon of oil in a large frying pan over medium-low heat and fry the rest of the garlic for half a minute without letting it colour. Add the gochujang, ketchup, soy sauce, honey, sugar, vinegar and chilli flakes and cook, stirring, until it bubbles and thickens slightly.
4 min
Turn off the heat, add the sesame oil and the freshly fried wings and toss quickly until well coated. Sprinkle with sesame seeds and spring onion and serve at once.
1 min

Notes

Frying twice is the secret: the first, cooler fry cooks the chicken through; the second, hotter one, after a rest, dries out the skin and leaves the coating glassy and crisp. Potato starch gives a thinner, shatteringly crisp crust than flour alone. Use a deep pan no more than half full, check the temperature with a thermometer and never leave hot oil unattended. The chicken must reach 75 °C next to the bone. Glaze just before serving, as the sauce softens the coating as the minutes pass; many Koreans order half sauced and half simply salted (banban). It is served with cold beer, a pairing Koreans call chimaek, and cubes of pickled radish. Leftovers keep for 2 days in the fridge and regain some of their crunch in the oven at 200 °C.