Korean fried chicken wings
- 16 chicken wings
- Cornflour, for dusting the chicken
- ½ tsp salt
- 3 tbsp dark brown sugar
- 1 tbsp Korean sweet chilli paste, we recommend using a brand like Very Lazy
- 1 tbsp soy sauce
- 200ml water
- 3 large cloves garlic, crushed
- 2 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tsp Korean ground chilli pepper or chilli powder
- 100g Rachel’s Greek Style honey yogurt
- Vegetable oil, for frying
Dry the chicken wings with kitchen paper and roll in cornflour and a little salt. This process will help crisp the chicken.
To make the sauce combine the sugar, sweet chilli paste, soy sauce, water, garlic, ginger, sesame oil and chilli powder in a pan and boil until it starts to get syrupy.
Taste the sauce and add more chilli pepper as required. Allow to cool and stir in the yogurt.
Strain the sauce through a sieve to remove the solids. Removing the solids will again help to crisp the chicken.
Add about 2 inches of vegetable oil into a heavy bottomed saucepan and heat. To test the oil drop a small piece of bread into the pan and if it is hot enough it will sizzle and brown.
Take the chicken wings, making sure they are as dry as possible and fry them in batches for 10 minutes in the hot oil, whilst moving them about with a slotted spoon.
Ensure they are fully submerged into the oil. Transfer to a plate after ten minutes and continue with the other batches.
Once the chicken has been fried once, place each piece in again to make them golden brown.
Whilst still warm pour the sauce over the top. The chicken will absorb some of the moisture and go sticky.
Sprinkle with sesame seeds before serving.
Serve Rachel's honey yoghurt on the side to help cool the dish down.
Korean sweet chilli paste is traditionally called gochujang, and Korean ground chilli pepper is called gochugaru.
Will you be giving this a try?
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