Korean Extra Crispy Fried Chicken with Sweet Spicy Glaze
eatoplan
November 4, 2024
- Prepare the Chicken Wings
- Trim the tips off each chicken wing and cut the remaining pieces in half at the joint to create two sections.
- Rinse the chicken pieces under cold water and let them dry for at least 10 minutes.
- Heat the Oil
- In a heavy pot, like a Dutch oven, pour in enough canola or peanut oil to a depth of 3 inches.
- Heat the oil over medium-high heat for about 15 minutes, or until it reaches frying temperature.
- Make the Sauce
- In a small saucepan, combine the sauce ingredients: soy sauce, vinegar, sugar, honey, ketchup, sesame oil, minced Thai chili peppers, and your choice of seasoning.
- Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce slightly thickens.
- Taste and adjust the spice level by adding more minced red peppers or sugar as needed.
- Coat the Chicken Wings
- In a large mixing bowl, combine 1 cup of cornstarch with salt and pepper.
- Coat each chicken wing piece individually in the cornstarch mixture and set aside.
- Prepare the Batter and Fry
- In another bowl, whisk together the remaining cornstarch and enough water to create a runny batter.
- Dip each coated chicken wing into the batter, ensuring it’s well covered.
- Shake off any excess batter and fry the wings in batches for about 10 to 13 minutes, or until golden brown.
- Avoid overcrowding the pan to ensure even cooking. Drain the fried wings on paper towels.
- Coat the Wings with Sauce
- Toss the fried wings in the sauce in a large mixing bowl, or use a brush to apply the sauce evenly over them.
- Serve
- Transfer the wings to a serving plate and garnish with sesame seeds.
- Enjoy your crispy chicken wings while they’re hot!
Reviews
Ingredients:
Adjust Servings
| 1medium garlic pod crushed | |
| 1medium ginger pod crushed | |
| 1cup oil | |
| 3 onion nos. chopped | |
| 1teaspoon spices: paprika powder 1 | |
| 3 wheat flour tea spoon | |
| 1kilogram mutton with bones | |
| 1kilogram mutton with bones | |
| 24 chicken wings cut into 3 pieces and tips discarded | |
| 6servings canola oil for frying, (peanut oil if available) | |
| 2cloves garlic (or garlic powder) | |
| 1cup soy sauce | |
| 4 thai chili peppers finely minced, deseeded | |
| 2tbsp ketchup | |
| 2tbsp rice vinegar (or cider vinegar) | |
| 3tbsp brown sugar | |
| 1tsp sesame oil | |
| 1tbsp honey | |
| 2cups cornstarch for batter, (1 cup coating, 1 cup ) | |
| 1cup water | |
| 0.5tsp salt and pepper | |
| 6servings sesame seeds (garnish) |
Directions
1.
Prepare the Chicken Wings
1. Trim the tips off each chicken wing and cut the remaining pieces in half at the joint to create two sections. | 2. Rinse the chicken pieces under cold water and let them dry for at least 10 minutes.
Mark as complete
2.
Heat the Oil
1. In a heavy pot, like a Dutch oven, pour in enough canola or peanut oil to a depth of 3 inches. | 2. Heat the oil over medium-high heat for about 15 minutes, or until it reaches frying temperature.
Mark as complete
3.
Make the Sauce
1. In a small saucepan, combine the sauce ingredients: soy sauce, vinegar, sugar, honey, ketchup, sesame oil, minced Thai chili peppers, and your choice of seasoning. | 2. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce slightly thickens. | 3. Taste and adjust the spice level by adding more minced red peppers or sugar as needed.
Mark as complete
4.
Coat the Chicken Wings
1. In a large mixing bowl, combine 1 cup of cornstarch with salt and pepper. | 2. Coat each chicken wing piece individually in the cornstarch mixture and set aside.
Mark as complete
5.
Prepare the Batter and Fry
1. In another bowl, whisk together the remaining cornstarch and enough water to create a runny batter. | 2. Dip each coated chicken wing into the batter, ensuring it’s well covered. | 3. Shake off any excess batter and fry the wings in batches for about 10 to 13 minutes, or until golden brown. | 4. Avoid overcrowding the pan to ensure even cooking. Drain the fried wings on paper towels.
Mark as complete
6.
Coat the Wings with Sauce
Toss the fried wings in the sauce in a large mixing bowl, or use a brush to apply the sauce evenly over them.
Mark as complete
7.
Serve
1. Transfer the wings to a serving plate and garnish with sesame seeds. | 2. Enjoy your crispy chicken wings while they're hot!
Mark as complete
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