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The most delicious crispy Korean fried chicken wings
Ingredients
- 900 grams chicken wings
- 1-1/2 cup cornstarch
- Salt and pepper
- Canola oil for frying
- 1 tablespoon toasted sesame seeds
- 4 green onions cut on the bias
- 4 mini cucumbers cut on the bias
Gochujang sauce:
- 1/4 cup Gochujang (Korean hot pepper paste)
- 1/4 cup tomato ketchup
- 2 tablespoons brown sugar
- 2 tablespoons soya sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
Directions
- Rinse pieces of chicken under cold water and set to dry for at least ten minutes. In a heavy pot, heat the canola oil over medium high heat until deep-fry thermometer reads 350*F. In a large mixing bowl, mix 3/4 cup cornstarch. Season the chicken wings with salt and pepper. Individually coat each chicken wing pieces with cornstarch and set aside. In another bowl, whisk the remaining 3/4 cup cornstarch and 3/4 cup water together to make a runny batter. Add each chicken wing one at a time to coat. Shake off excess batter and fry the chicken in batches for about 10-12 minutes, until golden brown, then drain on paper towels. Toss the crispy chicken wings in a large bowl with as much of the sauce as you would like. Transfer to a serving plate and garnish with sesame seeds, green onions and cucumber.
Gochujang sauce:
- In the meantime, combine the sauce ingredients in a small sauce pot. Bring to a boil, then remove from heat.
