Korean Fried Chicken

| Alida Ryder
Serving size:4
Prep Time:
Total Time:
Korean Fried Chicken

For the chicken wings

  • 8 chicken wings, separated into flat pieces and drumettes.
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup corn flour
  1. For the chicken wings, combine the corn flour, flour, baking powder and salt and add the chicken wings. Make sure the chicken wings are well covered in the flour mixture.
  2. Remove the chicken wings from the flour and shake off the excess. Place on a wire rack and in the fridge for 30 minutes to allow the chicken wings to dry out.

    For the sauce

    • 2 garlic cloves, crushed
    • 1 red chili, finely chopped
    • 1 2cm piece fresh ginger, finely grated
    • 1/4 cup rice wine vinegar
    • 1/4 cup fish sauce
    • 1/2 cup soy sauce
    • 1 cup soft brown sugar
    1. In the meantime, combine all the sauce ingredients in a small saucepan and allow to simmer for 20 minutes until the sauce has the consistency of maple syrup.
    2. Remove from the heat and set aside.

      For the batter

      • 1 tsp salt
      • 1/2 cup water
      • 3/4 cup vodka
      • 1/2 tsp baking powder
      • 1/3 cup all-purpose flour
      • 3/4 cup corn flour
      1. Heat the oil in a pot.
      2. For the batter, combine all the ingredients and mix together. The batter needs to be quite thin, almost like single cream.
      3. Dip the chicken wings in the batter and fry in the oil until crisp and golden. Chicken wings need around 8-10 minutes to cook.
      4. Remove the chicken wings from the oil and place in the sauce. Remove and serve with the remaining sauce.

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