It’s so cool that the Koreans took the idea of fried chicken from the Americans and made it their own. I’m so glad that they did. Don’t really know who came up with this idea but whoever you are, you are a genius in my eyes.
Spicy + Chicken = Korean Chicken Wings
If you love spicy food and you love chicken, then this recipe is for you. I know most Korean chicken wings recipes say that you need to twice fry the wings. But I only deep fry mine once and they are still crispy and crunchy. Plus frying it once is a tiny bit more healthier – wouldn’t you agree? Obviously, I would never comprise on taste. If frying them once tasted awful then I would definitely tell you to fry them twice.
These Korean chicken wings are the most popular snacks in Southeast Asia. Even here in London. I would have said Great Britian but I’m not sure whether the rest of Great Britian is that adventurous yet. Just my opinion!
Let’s get cooking…
Ok enough talking now and let me show you how to make these wings! First of all, you need to chop the wings. Well, you don’t have to chop the wings if you don’t mind serving them looking like the photo in the top left corner. I tend to chop them because it makes the dish look more appetizing.
After chopping them up, I usually end up with a bowl of leftover chicken pieces (see picture below). I will use the left over chicken pieces to make Chinese chicken soup with red dates and goji berries. So nothing goes to waste.
The next step you need to do is add cornflour and salt to the chicken wings and make sure that every wing is covered and leave it for around 5 mins.
Pour the oil into the wok and wait for it to heat up before adding the chicken wings. Deep fry the chicken wings for 5 mins. When they are ready, placed them on a plate lined with kitchen towels.
Then add oil to a pan and fry the garlic and ginger for 1 minute on medium low heat. Add the chilli paste, soy sauce, vinegar and honey to the pan; give it a stir and cook for a few minutes. When it’s ready, add the wings and make sure the sauce covers every wing. Serve immediately.
Korean Chilli Paste – Gochujang
This is the paste that I used. You can buy at most Chinese, Korean and Japanese supermarkets and Amazon. I bought my chilli paste from Atari-ya in Finchley for £1.69 for 200g.
Please tag #asianfoodadventure to your posts. As I would be happy to see how you guys get along with the recipe.
Happy Cooking! 🙂
- 10 chicken wings
- ¼ tsp salt
- ½ tbs corn starch
- sunflower oil
- ½ tbs olive oil
- 3 garlic cloves (minced)
- 1tsp ginger (minced)
- 1tbsp of gochujang paste (Korean chilli paste)
- 1 tsp rice vinegar/white vinegar
- 3 tbsp honey
- 1 tbsp soy sauce
- Chop up the chicken wings
- Add chicken wings to a bowl with cornflour and salt. Make sure all the wings are covered. Leave for 5 mins
- Pour sunflower oil into a wok so that it fill ⅓ of the wok. Since my wok is shallow I used 300ml of sunflower oil.
- When the oil is heated then add he chicken wings. Deep-fry for 5 mins. Then the wings over after 3 mins to ensure both sides are cooked.
- Once cooked, place the wings on a plate lined with kitchen towels
- Add the oil to a pan.
- Add the garlic and ginger and fry on low-medium heat for around 1 min.
- Add the chilli paste, honey, vinegar and soy sauce. Give it a good stir.
- Once the sauce is heated then add the chicken wings.