Korean Fried Chicken!

Korean National Day is coming up on the 9th of September, and to celebrate, I thought that it would be great to share this recipe for Korean Fried Chicken! Crispy chicken is covered in a sticky chilli glaze, creating a super addictive plate of party food!

Korean Fried Chicken
Makes 20 wings

1 kg (about 20 mid wing pieces) chicken wings
3 tbsp Korean cooking sake
1/2 cup sweet potato starch
1/2 cup plain flour
Salt and Pepper to taste
Oil, for deep frying

[For the glaze]
2 cloves garlic, minced
2 tbsp Korean chilli paste, gochujang
3 tbsp tomato ketchup
3 tbsp liquid glucose
1 tbsp sesame seed oil
1 tsp sugar

Chopped peanuts, or sesame seeds, to serve.

Marinade the chicken wings in the cooking sake for about 30 minutes.

Drain the wings, then season with salt and pepper and toss in the flour mixture. Deep fry the wings till golden brown, or – if pre-frying for a party – fry till lightly coloured and put it in for a second fry when you’re ready to glaze the wings.

Once the wings are fried, lay them on sheets of paper towels to absorb the excess oil.

Heat the sesame oil and lightly sautée the minced garlic. Add the rest of the ingredients, and mix. Cook over medium heat till glaze starts to take on a sticky appearance. Add the chicken wings and coat in the mixture. Serve topped with chopped roasted peanuts or a sprinkle of sesame seeds.

And there you have it – a plate of crispy chicken wings, ready to give you a spicy kick in the pants! If you feel like you wanna ramp up the spiciness even more, just substitute the ketchup for more Korean chilli paste, and you’ll have a blow-your-top-off serving of wings! Guaranteed to give any hot wings a run for their money.