Korean Fried Chicken Wings
To fry the chicken
- cooking oil
- 1 small egg
- ¾ cup potato starch, or corn starch
For the glaze
- 1 tablespoon cooking oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- ¼ cup ketchup
- 2 tablespoons gochujang, (Korean chili paste) available in Asian groceries
- ¼ cup white sugar
- ¼ cup rice wine
- 2 tablespoons soy sauce
Marinate the chicken wings
- Pat the chicken wings dry with paper towels and divide into two portions by cutting through the joint that connects with drumette from the wingette.
- Place the chicken in a bowl, add the salt and pepper, and mix well.
- Cover the bowl and let the chicken marinate in the fridge for three hours.
Fry the chicken
- In a wok or frying pan, heat enough cooking oil to reach a depth of three inches.
- Beat the egg and pour over the chicken wings. Mix well.
- Add the starch and mix until a thin batter coats each piece of chicken.
- Over medium heat, fry the chicken wings until lightly crisp, about four minutes.
- Drain the chicken on a rack or strainer and leave to rest.
Cook the glaze
- In a clean wok or frying pan, heat the tablespoon of oil.
- Saute the ginger and garlic just until starting to brown.
- Add the gochujang and sugar.
- Pour in the rice wine and soy sauce.
- Mix, allow to simmer for 30 seconds then turn off the heat.
Refry the chicken wings
- With the heat set on high, fry the chicken wings until the crust is golden, about two minutes.
- Reheat the glaze until bubbly, add the fried chicken wings and toss to coat each piece evenly.
Serve the Korean fried chicken wings
- Optionally, sprinkle toasted sesame seeds over the chicken before serving.
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