Recipes, reviews & lifestyle

Sunday, 27 November 2016

Korean Fried Chicken

If you're going to be gorging on calorific foods at Christmas, why not add some more into the mix and try these super tasty Korean fried chicken wings?!

So what if it's unhealthy if it tastes good, right? Who's with me!?

These fried chicken wings are different in the way that the coating is made from potato starch and rice flour: two common ingredients in Asian cooking. This combination creates a crispy coating akin to a well-known joint.. K.F..what was it again??? Oh well, you don't need to know as these are JUST as good, and I also made my own Korean sweet chilli sauce, although I could have done with more (it was that good), so I recommend you double or triple my quantities. 

You could eat these when it's Chinese New Year as a Chinese alternative.. ? Just trying to think of excuses to get you to eat these, as you haaaaave to try them!! 

Oh and I also brined the chicken to give it that extra juicy flavour. You're welcome. 

Cook your way to food heaven...


1kg chicken wings
vegetable oil- enough for deep-frying
3 eggs, beaten


180g Potato starch 
60g sweet rice flour
80g self-raising flour
1 tbsp baking powder
1/2 tbsp salt


3 Red chillies, trimmed and halved lengthways
12 garlic cloves, crushed
5cm piece of ginger, peeled and crushed
1 1/2 tbsp salt
125ml fish sauce


Vegetable oil
6 garlic cloves, crushed
30g tomato ketchup
30g Gochujang (Korean red chilli paste - see below)
60ml maple syrup
1 1/2 tbsp Gochugaru (Korean red chilli powder - see below)
1 1/2 tbsp cider vinegar


I found the Gochujang paste on the sous chef website £2.50 for the classic style (the one I bought)

I also found the gochugaru powder on the Sous Chef website. £4.00 for 227g.


BRINING THE CHICKEN (One hour pre-prep)

1. Get all the brining ingredients and mix them altogether in a bowl and add 1 litre of water. Place the chicken wings in the bowl and chill for 1 hour.

2. Drain the chicken wings and pat dry with kitchen towels. 


1. Heat 1/2 tbsp oil in a large frying pan over a medium heat. Add the garlic and fry for 2-3 minutes until soft. 

2. Add the rest of the ingredients and cook for 5 minutes, until it begins to bubble. Remove from the heat and leave to cool. If there's extra (only if you double or triple this recipe) pour into a sterilised jar and store in the fridge for up to a month.


1. Fill a large pot with the oil(third full), ready for frying. Heat to 180 degrees (use a thermometer) or until a cube of bread browns in 30 seconds. 

2. Place the chicken into a large bowl and pour in the beaten egg. Rub in using your hands. 

3. In another bowl, mix the coating ingredients together and then pour over the chicken; massage in using your hands. Make sure the chicken is evenly coated.

4. I recommend doing this part in stages of maybe 3 or 4 wings at a time: lower into the hot oil and fry for 4 minutes until you begin to see colour. Lift out and drain on a plate with kitchen towels.

5. Once you have done this for all the wings, make sure the oil is back up to temperature, and repeat by frying again, until golden. 

6. Drain on more towels and once left to rest for a minute, brush with the chilli sauce. Serve. 


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