Because potato starch is used in the batter and the chicken is double-fried, Korean fried chicken is very crispy. After the initial fry, the additional moisture in the chicken is likewise boiled out. Even when coated in a glaze, Korean fried chicken is renowned for maintaining its extreme crispiness for a long time.
Korean Fried Chicken Wings
Korean fried chicken wings is a double fried chicken style coated with sticky spicy and sweet sauce. Check this recipe to not miss that crispy chicken wings that Korean's love.
Equipment
- 22" Carbon Steel Wok
- Bowl
- Plastic Wrap
- Platter
Ingredients
- K-pop Honey glaze
- Toasted Sesame seeds
Marinade
- 1 Small Yellow Onion (Minced)
- 2 Cloves Garlic (Minced)
- 1/4 Cup Rice Wine
- 1 Tablespoon Fish Sauce
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
For Breading
- 1 Cup Corn (Or Potato) Starch
- 2/3 Cups All Purpose Flour
- Salt and Pepper
Instructions
- Marinade - Mix all ingredients in a bowl until everything is incorporated.
- Breading - Mix all ingredients in a big bowl.
- Blend the wings on the marinade then cover the bowl in plastic wrap and put it in the fridge. Let it marinade for about an hour or so.
- Remove wings from the marinade and coat with the breading.
- Deep fry in 350ºF oil for 4-5 minutes. Remove wings from oil and allow to drain. Fry wings again for another 3 minutes. After 3 minutes, remove wings and drain it using a paper towel. Then put it in another bowl and coat with the k-pop honey glaze.
- Place the cooked wings in a platter, garnish with some toasted sesame seeds.
Video
Notes
This recipe was created by Ballistic BBQ on YouTube.
