Imported from the web

Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 40 min
Cook time: 200 min
Total time: 240 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 garlic cloves (for chicken coating); 10 g fresh ginger (for chicken coating); 70 g plain flour; 20 g cornflour; 1 tsp baking powder; 2 tsp sea salt; 0.25 tsp ground black pepper; 1000 g chicken winglets; 5 garlic cloves (for sauce); 10 g fresh ginger (for sauce); 60 g rice wine vinegar; 50 g light brown sugar; 60 g honey; 40 g Korean chilli paste (gochujang) (30-50g to taste); 30 g ketchup; 15 g dark soy sauce; 15 g sesame oil; 1250 g vegetable oil (1000-1500g for deep frying); 1 tbsp sesame seeds (to sprinkle); 2 spring onions (thinly sliced, to garnish)

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

Crispy, double-fried chicken winglets coated in a sticky, sweet, and spicy Gochujang-based glaze.

4 servings240 minEast Asian

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Ingredients

2 garlic cloves (for chicken coating)
10 g fresh ginger (for chicken coating)
70 g plain flour
20 g cornflour
1 tsp baking powder
2 tsp sea salt
0.25 tsp ground black pepper
1000 g chicken winglets
5 garlic cloves (for sauce)
10 g fresh ginger (for sauce)
60 g rice wine vinegar
50 g light brown sugar
60 g honey
40 g Korean chilli paste (gochujang) (30-50g to taste)
30 g ketchup
15 g dark soy sauce
15 g sesame oil
1250 g vegetable oil (1000-1500g for deep frying)
1 tbsp sesame seeds (to sprinkle)
2 spring onions (thinly sliced, to garnish)

Steps

1
Place 2 garlic cloves and 10g fresh ginger into the mixing bowl and chop 3 sec/speed 8.
2
Add 70g plain flour, 20g cornflour, 1 tsp baking powder, 2 tsp sea salt, and 1/4 tsp ground black pepper, then mix 5 sec/speed 5.
3
Transfer the flour mixture into a large bowl, add 1000g chicken winglets, and toss until thoroughly and evenly coated.
4
Clean the mixing bowl. Place 5 garlic cloves and 10g fresh ginger into the mixing bowl and chop 3 sec/speed 8. Scrape down the sides of the bowl with the spatula.
5
Add 60g rice wine vinegar, 50g light brown sugar, 60g honey, 30-50g gochujang, 30g ketchup, 15g dark soy sauce, and 15g sesame oil, then cook 10 min/Varoma/speed 2 without the measuring cup.
6
While the sauce is cooking, heat 1000-1500g vegetable oil in a deep fryer or large pot to 170°C.
7
Fry the chicken winglets in batches for 8-10 minutes until cooked through and light golden. Drain on paper towels and let rest for at least 10 minutes.
8
Increase the oil temperature to 190°C. Fry the chicken winglets again in batches for 2-3 minutes until deep golden and very crispy.
9
Place the double-fried chicken into a large bowl, pour the warm sauce over it, and toss until every piece is well coated.
10
Transfer to a serving platter, sprinkle with 1 tbsp sesame seeds and 2 sliced spring onions, and serve immediately.

Notes

Adjust the amount of gochujang (Korean chilli paste) between 30g and 50g depending on your heat preference. Double frying is essential for the signature crispy texture of Korean fried chicken.