Wednesday, August 24, 2011

Korean Fried Chicken

Holy frijoles how has nobody ever dragged me out for Korean Fried Chicken before?? This is really a piglet's delight. Succulent pieces of crisp fried chicken tossed in a spicy Korean sauce. The ultimate in finger licking indulgence, i could have polished off the whole lot myself (and almost did!).

Seriously though, this dish is too good not to try. I'm not a big deep frying person as apart from the health considerations there' the hassle with all the oil and the draining and getting it to the right temperature and whatnot. But i can guarantee you that, even if you are a low-use deep fryer like me, these wings will convert you! So long as you don't mind (a lot) of spice!

A note here: traditionally, this recipe calls for gojuchang, which is a Korean chili paste. Unfortunately i couldn't get my hands on any so i substituted with Sichuan Chili Bean Paste and tweaked the sauce to get the right flavour.

Ingredients (Serves 4 with sides)

Chicken Wings

  • 8 large chicken wings (both joints, i.e. not drumettes) with wing tips removed
  • 1 medium brown onion, finely chopped/grated
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Oil for deep frying (i used Rice Bran Oil, 1L) 


  • 3/4 cup corn flour
  • 1/2 cup plain flour
  • 2 tsp baking powder
  •  1 cup water, very cold
  • 1/2 tsp salt
  • 1/2 tsp pepper

Spicy Sauce

  • 3 tbsp chili bean paste
  • 1 tbsp chili sauce
  •  2 heaped tsp brown sugar
  •  Juice of 1 small lemon
  • 4 tbsp tomato sauce
  • 1/4 cup toasted sesame seeds 


 Combine the onion, garlic salt and pepper in a large bowl.
Add the chicken wings and toss well, coating the chicken.

Set aside for between 1 hour and overnight.
To make the sauce, simply combine all ingredients and mix well. 

To make the batter, place the dry ingredients in a large bowl.

Whisk in the iced water until just combined.
Set aside.

Bring the oil to 180 degrees Celsius in a 25cm dutch oven (The oil should be about 5cm deep)
Using chopsticks, dip 4 chicken wings in the batter, coating well.
Transfer using the chopsticks into the oil, holding each piece of chicken from a few seconds over the batter to let excess batter slip off.

Cook for 5-7 minutes or until well browned, turning every 2 minutes.
Transfer cooked chicken to paper towel.

Repeat for remaining chicken wings.
Place the cooked chicken wings in a bowl.

Toss through enough sauce to coat the wings but not drown them.
Transfer to serving bowls and garnish with scallions


  1. While they look great, I'm dubious about your methodology. Every recipe I've seen online (and indeed that I've replicated multiple times with great success) involves dredging with flour, not battering. And also double-frying, which is apparently the secret to the super crunch...

  2. Great way to prepare chicken:)

  3. Thanks for the comments :) It just depends on what you're looking for Billy. I prefer a thicker crumb so the batter is better suited- also because the crumb is thicker you don't need to double fry as there's enough coating that it won't go soft.

  4. Delicious!! Gorgeous photos and presentation also :)



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