Spicy Korean Fried Chicken
Posted on 30. Jan, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Korean, Poultry
The wings are first bathed in milk for 1.5 – 2 hours. The theory to this madness? It gets rid of that chickeny/hennish smell but still leaves you with an incredibly tender chicken.The wings are double fried before being covered in the marinade to give it an extra crunch. Is the trouble of deep frying worth it you ask? YES!!!!
Recipe from Sean Park, Take Thou Food
serves 6-8
Ingredients:
- 20 whole chicken wings, joints separated, tips discarded
- 3 cups milk
- 2 cups tapioca starch (corn starch can be substituted)
Sauce:
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 heaping tablespoon Korean red chili pepper (cayenne can be substituted…but it’s not the
same)
- 1 tablespoon sesame oil
- 2 tablespoons corn/glucose syrup
- pinch of sugar, or to taste
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1) Take the chicken wings out of the package and rinse under cold water. Put the chicken wings in a big bowl and add enough milk to submerge the chicken. Refrigerate and leave for 1.5 – 2 hours turning the wings once during that time span.
2) Drain the chicken wings from the milk and return to the bowl. Discard the milk. Season with salt and pepper. Get the oil in a deep fryer/wok heating up. |
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3) Dredge the chicken wings with tapioca starch until evenly coated. You can find tapioca starch in your Asian supermarkets or whole food stores. |
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4) When the oil is hot enough, fry the chicken wings in batches. About 3 – 5 minutes or until golden brown. Drain the fried chicken wings on paper towels.
5) Let the chicken wings rest for about 10 minutes. The wings shouldn’t be greasy anymore and cooled. If not, rest for a bit longer. Deep fry the fried chicken wings again for another 2 – 4 minutes or until they take on a darker, gold color. (This makes the chicken wings really crispy but still moist inside. If you fry these right after the primary fry without drying, they’ll just become soggy and gross) 6) Drain the chicken wings on paper towels. |
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7) To make the sauce, combine all the ingredients and mix thoroughly. |
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8) Add chicken wings to the big bowl and pour sauce over. Coat the wings evenly and serve immediately on serving platter. |
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9) Garnish with crushed, roasted peanuts and start the feast. |
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