Korean Fried Chicken

A fantastic addictive dish of deep fried chicken wings in a spicy/sweet Korean sauce

Recipe type: Street Food

Cuisine: Korean

Serves: 4

Ingredients

• FOR THE LEGS/WINGS
• 12 Chicken LEGS/WINGS
• Pinch of Salt
• Pinch of finely Ground Black Pepper
• 2 Tablespoons of Cooking Oil
• ½ Cup All Purpose (Plain) Flour
• ¼ Cup Rice Flour
• ¼ Cup Corn Starch
• Oil For Deep Frying (Vegetable or Peanut)
• FOR THE SAUCE
• 1 Cup Tomato Ketchup
• 1 Cup Gojuchang (Hot Korean Chili Paste) - if you can't find this, you can use other chili pastes, but it is worth seeking out.
• ½ Large White Onion
• 6 Cloves Garlic
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice Syrup or Honey
• 2 tablespoons White Toasted Sesame Seeds

Instructions

1. Remove the wing tips from the wings (keeping for stock)
2. Separate the wings into "wingettes" and "drumettes" and place in a non reactive bowl.
3. Sprinkle with the salt and pepper.
4. Combine with the cooking oil, massage well into the meat.
5. Cover with cling film (plastic wrap) and allow to marinate for at least one hour.
6. While the chicken is marinating make the sauce.
7. Blend the onion and garlic together into a fine paste.
8. Combine the Gojuchang and tomato ketchup in a pan over a low heat.
9. Add the onion and garlic paste and cook gently for five minutes.
10. Add the rice syrup (or honey) and the sesame oil and combine well.
11. Cook gently for another five minutes.
12. decant to a bowl and allow to cool
13. To cook the chicken, mix the three types of flour in a bowl and season with a little more salt and freshly ground black pepper.
14. Toss the wings in the flour mixture and deep fry in the oil for around ten minutes or until a light golden brown.
15. To avoid reducing the temperature of the oil, it is best to do this in batches.
16. Once all the wings have been fried once, fry them one more time for a further five minutes until they have taken on a deeper golden brown colour.
17. While they are frying, add a little of the sauce to a bowl.
18. remove the wings from the pan and drain on kitchen paper.
19. Sprinkle with salt immediately they come from the fryer (this helps keep them crisp)
20. Place them in the bowl containing the sauce and toss until each wing has an even coating.
21. Sprinkle in the white sesame seeds and fold them in gently.
22. Serve with pickled daikon raddish and lettuce leaves.