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Korean Fried Chicken
May 18th 2014 9:49AM
to Recipe Box
For the chicken wings
chicken wings, separated into flat pieces and drumettes.
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.
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
soft brown sugar
rice wine vinegar
garlic cloves, crushed
2cm piece fresh ginger, finely grated
red chili, finely chopped
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.
Remove from the heat and set aside.
For the batter
Heat the oil in a pot.
For the batter, combine all the ingredients and mix together. The batter needs to be quite thin, almost like single cream.
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.
Remove the chicken wings from the oil and place in the sauce. Remove and serve with the remaining sauce.
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