Korean Fried Chicken Wings
Ingredients
2-2.5 pounds chicken wings
½ cup potato starch / katakuriko (not potato flour)
½ cup corn starch
½ teaspoon baking powder
1 teaspoon salt
½ cup cold water
8 cups vegetable oil or canola oil for frying
Sauce
1 tablespoon sesame oil
1 tablespoon roughly chopped garlic
1 tablespoon roughly chopped ginger
3 tablespoons gochujang (more or less depending on your tolerance)
3 tablespoons rice vinegar
3 tablespoons light soy sauce
6 tablespoons honey
Instructions
1. To make the batter, in a bowl whisk together potato starch, corn starch, baking soda, salt, and water until it becomes a thin paste.
2. In a separate bowl, whisk together the potato starch and baking powder for the dry dredge.
3. Heat about 3 inches of vegetable oil over low heat in a heavy pot until the oil registers 325 degrees F on a thermometer.
4. Dip chicken wings in batter until evenly coated, shaking off excess batter.
5. Dredge them again in the dry potato starch baking powder mixing and shake off any excess flour before placing them in the hot oil. Fry for about 4-5 minutes until lightly golden.
6. Use a slotted spoon and remove the wings and drain them on the paper-towel-lined tray.
7. Allow them to cool to room temperature then freeze them for 2 hours and up to 24 hours.
8. To make the sauce, add sesame oil to a large sauce pan and increase heat to medium-high.
9. Add garlic and ginger and let them saute until fragrant, about 2 minutes.
10. Add gochujang, soy sauce, rice vinegar, and honey to the sauce pan and whisk to combine. Bring everything to a boil.
11. Turn the heat down to medium and let it simmer for 10-12 minutes until the sauce becomes syrupy. Transfer the sauce to a large bowl and set aside until ready to use.
12. When ready to fry the chicken, bring the same pot of oil over high heat to 375-400 degrees F on a thermometer.
13. Carefully add the cold, partially fried chicken wings in the hot oil and cook for 4 to 5 minutes, until deep golden brown and cooked through.
14. Use a slotted spoon and remove the wings and drain them on the paper-towel-lined tray.
15. Transfer the wings to the sauce bowl and toss to coat evenly.
16. Transfer the wings to a serving platter
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Korean Fried Chicken Wings have gained immense popularity worldwide due to their unique crispy texture and flavor. These wings are double-fried for that perfect crunch, a technique known in Korea as "twice-fried". The batter, made from a mix of potato and corn starch, is key to achieving their signature crispiness. Navigating the ingredients is crucial; gochujang, a Korean red chili paste, adds the iconic spicy and slightly sweet flavor that pairs beautifully with the chicken. Preparation begins with marinating the wings, typically in a blend of seasonings to enhance their taste. After frying them at a lower temperature initially to cook the meat through, a second fry at a higher temperature results in an astonishing crunch. The sauce, combining sesame oil, garlic, ginger, soy sauce, and honey, elevates the dish, giving it a savory and sweet kick. For those who love experimenting in the kitchen, consider adding sesame seeds or chopped scallions as a garnish for added flavor and visual appeal. Pair the wings with pickled radishes, a traditional Korean side dish, for a refreshing contrast. Dive into the world of Korean cuisine by trying this recipe, and don't forget to share your results with fellow food enthusiasts!
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