Experience the crispy, savory delight of Korean fried chicken wings, perfect for a game night or a casual dinner. With a handful of pantry staples, you can whip up these delicious wings and impress your taste buds!
Ingredients
🧄 2 tablespoons garlic paste
🫚 1 tablespoon ginger paste (or 1 teaspoon ginger powder)
🥢 3 tablespoons soy sauce
🍶 2 tablespoons sake (optional)
🍶 2 tablespoons mirin
🍬 1 tablespoon sugar
🌰 1 teaspoon sesame oil (optional)
🧂 Salt and pepper to taste
🍗 1.5 pounds chicken wings
🌽 1 cup cornstarch
🛢️ Vegetable oil for frying
Instructions
1- Marinate the Chicken:
- In a large bowl, combine garlic paste, ginger paste (or powder), soy sauce, sake (if using), mirin, sugar, and sesame oil. Stir well until the sugar is dissolved.
- Add salt and pepper to taste.
- Add the chicken wings to the marinade, ensuring each piece is well-coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to infuse. Longer marination (up to 4 hours) can enhance the taste.
2- Prepare for Frying:
- In a large deep pan or Dutch oven, heat enough vegetable oil to submerge the chicken wings. Heat the oil to 350°F (180°C).
- Remove the marinated chicken wings from the refrigerator. Shake off any excess marinade.
3- Coat the Chicken:
- Place the cornstarch in a shallow dish. Coat each chicken wing thoroughly with cornstarch, ensuring an even layer. This will provide that signature crispiness.
4- Fry the Chicken:
- Carefully lower the coated chicken wings into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry each batch for about 8-10 minutes, or until the wings are golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
- Remove the wings from the oil and let them drain on a wire rack or paper towels.
5- Serve:
- Serve the wings hot, garnished with thinly sliced green onions or sesame seeds for added flavor.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Equipment: Large bowl, deep pan or Dutch oven, wire rack, paper towels
Cooking Tips:
- For extra crispiness, double fry the wings by frying them a second time for 2 minutes after the initial batch.
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