Sweet Korean Fried Chicken
Sweet Korean Fried Chicken
Course: DinnerCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesKFC has nothing on this KFC (Korean Fried Chicken). The reason these are so delicious and crispy is because unlike the typical buttermilk drenched, thick flour breading, they are dusted with a cornstarch/flour mixture (no liquid) and double-fried.
Ingredients
3 lbs. chicken wings (approx. 20 wings)
1/2 cup flour
1/2 cup cornstarch
1 tsp. salt
1 tsp. pepper
- Sweet Ginger Soy Sauce Ingredients:
1 cup water
1/2 cup ginger (sliced thinly)
1/2 cup brown sugar
1/4 cup vinegar
1/3 cup honey
4 Tbsp. soy sauce
2 tsp. sesame seeds (optional)
Directions
- Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.
- In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes
- If wings aren’t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.
- In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside.
- To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.
- In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.
