Korean Fried Chicken

September 10, 2016

For those who knows me very well, they know how I love eggs so much. They also know that I can eat up to five three eggs in a day. At my work, my colleague’s daughter often calls me ‘mother of all chickens’ because whenever she asks me what I want to eat, it’s either chicken or egg is the answer. Mostly egg. She often tells me that I treat eggs as my babies.

I admit I get fed up of cooking chicken most of the times, but I don’t know much beef recipes or veggies. So when I want to cook something, I always jump to chicken. And today, I am sharing another chicken recipe that you will surely love – KFC or Korean Fried Chicken.

kfc-koreanfriedchiken

Korean Fried Chicken, apart from Bibimbap, is also one of the popular Korean recipes around the web. The crunchy deep fried chicken wings goes very well with it’s sauce. It’s tangy, sweet and spicy. A perfect appetizer or this can be served with hot white rice just like I did. It was so good, I am telling you.

I hope my friends at Fiesta Friday #136 will love these yummy-licious chicken wings. Thanks to our solo co-host Aunt Juju and to our Angie. <3 Happy Fiesta Friday!

Korean Fried Chicken

Ingredients

For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • ¼ salt
  • ½ cup very cold water
  • 1 tbsp sesame seeds, toasted
  • Sliced green onions, to garnish (optional)
  • Cooking oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 4 tbsp soy sauce
  • 10 tbsp gochujang (Korean chili paste)
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 6 tbsp brown sugar

Instructions:

  1. In a sauce pan, mix all sauce ingredients. Over low heat, bring the sauce to a simmer until the sugar is dissolved. Set aside until ready to use.
  2. In a deep pan over medium heat, add in cooking oil of about 3 inches deep. Wait to reach the right temperature. (If using thermometer, until it reaches 350 F.)
  3. In another bowl, mix flour, cornflour, baking powder, salt and ½ cup very cold water. Coat each chicken wings with this batter and while working batches, deep fry until golden brown. Take out the cooked chicken using a slotted spoon and drain the excess oil by placing them on a stack of paper towels.
  4. When all the chicken wings are cooked, place them in a bowl. Pour in the sauce and coat each chicken. Garnish with toasted sesame seeds and sliced green onions if desired.

Source recipe: KFC: Korean Fried Chicken by Donal Skehan

 

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