So, there’s fried chicken. Then there’s Korean Fried Chicken: double-fried for extra crunch and perfectly coated with a rich, Korean red pepper paste called Gochujang.
What’s all the fuss about, you ask?
Well, first there’s that extra special crunch. Then comes a hit of tang, followed swiftly by an irresistible umami-layered spiciness which feels like all the good things you never knew about wrapped into one delicious mouthful.
If you know, you know! If you don’t, it’s time to get in with this recipe and join the Korean Fried Chicken fan club.
Flavours and pairings
Sweet and sour with a red pepper heat, this deliciously sticky chicken treat is best enjoyed with your bare hands.
Ingredients
To fry
- 500g chicken wings
- 2 tablespoons cornflour
- 1 tablespoon white / all-purpose flour
- 1 teaspoon baking soda
- 1 egg
To reduce (sauce)
- 2 cloves garlic, finely chopped
- 2 tablespoons Gochujang (mild-spicy)
- 4 teaspoons tomato paste
- 2 teaspoons honey
- 2 teaspoons sugar
- 6 tablespoons white vinegar
Method
- In a mixing bowl add chicken wings, cornflour, white flour and an egg. Mix thoroughly with your hands until all the ingredients are well combined to create a sticky batter that coats every wing.
- Add a good amount of oil for deep frying in a large wok or pot. Heat the oil gently on a low-medium flame.
- When the oil is ready for frying, add the chicken wings in small batches. Make sure not to crowd the wok so each wing cooks evenly.
- Allow the wings to cook for five minutes on each side (10 minutes in total), then remove and drain on a paper towel.
- Turn the fire off and allow the wings to rest for 10 minutes.
- Prepare the sauce by combining Gochujang, tomato paste, honey, sugar and white vinegar in a bowl.
- In a separate saucepan, heat one tablespoon of oil on a low flame.
- Then add garlic and allow to cook gently for one minute.
- Add the sauce, reduce for three to five minutes, until it becomes slightly sticky. Turn the fire off.
- Now go back to the wings for the second fry.
- Heat the oil in the wok once again and fry the wings on a low-medium fire. Be patient at this stage, the wings should cook gently for a further 10 minutes.
- This allows them to gain a gradual crust that is crisp and golden brown.
- Remove and add to the sauce, toss well to ensure every wing is coated with the delicious sticky sauce.
- Serve at once.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.