1.5kg (3.3 pounds) chicken wings
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ginger, finely grated
1 cup potato starch (potato flour)
Vegetable or canola oil for frying
If you haven’t tried Korean Fried Chicken, give this one a go. It is so crunchy, spicy and sweet. A taste sensation!
Pairs well with …..
Fries and beer
3 tablespoons Korean Gojuchang red pepper paste
3 tablespoons tomato sauce (ketchup)
1/4 cup sugar
Juice of 1/2 lemon
2 tablespoons toasted sesame seeds, plus extra for garnish
Hints and tips:
This chicken will still be crunchy and tasty the next day, eaten cold from the refrigerator or taken on a picnic!
Cut the chicken wings at the joints into 3 pieces and discard the tips.
Mix the chicken wings with the salt, pepper and ginger and set aside in the refrigerator for a few minutes.
Mix the ingredients for the sauce together and set aside.
Heat the oil in a deep fryer, deep saucepan or fry pan, to high heat.
Place the potato starch in a medium bowl and add the chicken wings to coat generously. Shake off any excess and add to hot oil. Depending on the size of your fry pan, you may need to cook in batches.
Cook the wings for 10 – 12 minutes and remove to a rack and add the next batch. If cooking in a fry pan, turn the chicken a few times.
Once all the wings have been cooked for the first time, return the original batch back to the oil and cook for a further 10 – 12 minutes. Remove to a rack to drain and repeat the process with the rest of the wings.
Warm the sauce in the microwave oven, transfer the wings to a large bowl, pour the sauce over the wings and mix gently. Sprinkle with extra toasted sesame seeds and serve.
Note: Gojuchang red pepper paste can be purchased in Asian supermarkets, usually in plastic tubs. It is worth trying to find as it really gives the chicken it’s unique flavour. Try purchasing online if it’s difficult to find.
Note 2: Try cornflour (cornstarch) if potato starch is unavailable.