Korean Fried Chicken

• total tid: 2 hours 13 minutes

Ingredienser

For the Chicken:

2 pounds chicken wings (approximately 16 pieces)

1 ½ teaspoons salt

Pinch of black pepper

1 teaspoon grated ginger

Oil for frying (about 4-5 cups)

Dry Batter Option:

1/2 cup potato starch or cornstarch

Wet Batter Option:

1/2 cup frying mix or all-purpose flour

1/4 cup potato starch or cornstarch

3/4 cup water

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon garlic powder (optional)

1/2 teaspoon onion powder (optional)

Red Spicy Sauce:

1 tablespoon soy sauce

1 ½ tablespoons gochujang (Korean chili paste)

2 tablespoons ketchup

1 teaspoon vinegar

2 tablespoons sugar

2 tablespoons honey

1 tablespoon minced garlic

4 tablespoons water

Soy Garlic Sauce:

2 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons honey

1 tablespoon minced garlic

1 teaspoon vinegar

4 tablespoons water

Optional Garnish:

1/2 teaspoon sesame seeds

1 tablespoon chopped scallion

Instruktioner

Prepare the Chicken:

Clean the chicken wings and thoroughly drain them.

Mix the chicken with salt, pepper, and grated ginger. Let it marinate in the refrigerator for at least 2 hours, or up to 24 hours for better flavor.

Prepare the Sauce:

Combine all the ingredients for your chosen sauce in a saucepan. Stir well and bring to a boil over medium heat until the sauce thickens slightly (about 4-5 minutes). Turn off the heat and set aside.

Prepare the Batter:

For the dry batter, coat the marinated chicken pieces in potato starch or cornstarch.

For the wet batter, mix frying mix or flour with potato starch, water, baking powder, salt, and optional garlic or onion powder until smooth.

Fry the Chicken:

Heat oil in a deep pan to 350°F (175°C).

Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until the chicken is golden brown and cooked through, about 8-10 minutes per batch.

Remove the chicken and let it drain on paper towels.

Coat the Chicken:

Once all the chicken is fried, reheat the sauce if needed.

Toss the fried chicken pieces in the sauce until well-coated.

Serve:

Garnish with sesame seeds and chopped scallions if desired.

Serve immediately while the chicken is hot and crispy.