Korean fried chicken is all the rage but it’s ridiculous to pay so much for them at restaurants. If you cook regularly at home, you would have 95% of the ingredients already. AND it’s so easy to cook. You can prepare the night before and deep fry when needed.
Serves 2 (about 10-12 pieces of chicken wings and drumlets)
Time: About 20 minutes (10 minutes prep, 10 minutes cooking)
INGREDIENTS
Oil
Rice wine 米酒 (or any other Chinese wine)
Soy sauce
Salt
Sugar
Sesame oil
Corn flour
Chinese wings & drumlets (500g, 10-12 pieces)
White sesame seeds (optional)
Parsley (optional)
INGREDIENTS – KOREAN SAUCE
1/4 cup Gochujang (Any supermarket will sell this. It usually comes in a box.)
25g Sugar
2 tsp Soy sauce
1 tbsp Hua Diao wine 花雕酒 (or any other Chinese wine)
1 tbsp sesame oil
1/2 tbsp garlic (minced)
1/2 tbsp ginger (minced)
METHOD
1. Mix well 1/4 cup oil, 3 tbsp rice wine, 2 tsp soy sauce, 1tsp salt, 1 tsp sesame oil, and 1/2 tsp sugar — until the sugar and salt dissolve. Marinate the chicken for at least 30 minutes (or leave it overnight in the fridge).
2. Mix the Korean sauce together. If you want a smoother sauce, sieve it. I like mine with texture. This sauce can be kept in the fridge for up to 5 days.
3. Just before frying, massage the chicken with corn flour until it is a batter.
4. Heat oil in a deep pot for frying (medium-low fire). Deep-fry the chicken until golden brown, wings about 7-8 min, drumlets about 8-9 minutes. Do not crowd the pot; work in batches if necessary.
5. Drain the chicken of oil. Brush with Korean sauce, and garnish with sesame seeds and parsley.
Written by A. Nathanael Ho.
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