Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

You can find countless Korean fried chicken recipes online, using various techniques and ingredients. This recipe, however, remains faithful to the double-frying technique for classic crispy wings. The chicken wings are marinated in a rather unconventional mixture of soju, garlic, and ginger for an hour—long enough to infuse the chicken with flavor without compromising the texture of the meat. The sauce is spicy, sticky, tangy, and thick, specifically designed for brushing on the wings just before serving.

Ingredients:

Marinade

• 700 g of chicken wings
• 8 cloves garlic, grated
• 2.5 cm ginger root, grated
• 0.5 cup soju

Sauce

• 3 tbsp. l. gochujang
• 3 tbsp. granulated sugar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 tablespoons dark sesame oil
• 1 tbsp. gochukaru (medium-ground dried red pepper)
• 6 cloves garlic, finely grated
• 3 tbsp. l. rice vinegar

Batter

• 1 cup premium flour
• 3 tablespoons cornstarch
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp curry powder
• Toasted sesame seeds, for serving
• Neutral vegetable oil, for deep-frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, rice vinegar, vodka, soy sauce, sesame oil, ginger root, garlic, onion powder, starch, sesame, ketchup

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Preparation:

Step 1
• Marinade:
  
  In a large bowl, combine the chicken wings, garlic, ginger, 1.5 teaspoons of salt, and a pinch of freshly ground black pepper. Pour in the soju. Stir and let sit at room temperature for 30 minutes to an hour.
  
Step 2
• Sauce:
  
  Meanwhile, in a small saucepan, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochukara, garlic, and 1/4 cup water and heat over medium heat. Bring to a boil, reduce heat, and simmer until the garlic is fragrant and the sauce has thickened slightly, 2-3 minutes. Remove from heat and stir in the rice vinegar. Set the sauce aside.
  
  
Step 3
• Pour 8-10 cm of vegetable oil into a large cauldron or heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 175°C.
Step 4
• Batter:
  
  In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, curry powder, and 1 teaspoon salt. Add 1.5 cups cold water and mix until smooth and runny (about the consistency of cream). If necessary, add more cold water, 1 tablespoon at a time, to loosen the dough.
Step 5
• Remove a third of the chicken wings from the marinade, dip them in the batter, and let any excess drip off. Then, holding a wing with tongs, lower it halfway into the hot oil and hold it there for 1-2 seconds before releasing it completely. This will prevent the wings from sticking to the bottom of the pan. Adjust the heat as needed to maintain the oil temperature between 150°C and 160°C. Stir occasionally to prevent the wings from sticking.
Step 6
• Fry the wings until crispy but not browned, 6-7 minutes. Transfer to a wire rack set over a baking sheet to drain excess oil. Increase the oil temperature to 350°F (175°C). Dip the remaining wings in the batter and fry in 2 batches.
Step 7
• Use a slotted spoon to scoop out any batter from the oil. Heat the oil to 350°F (190°C). Fry the wings again, a few at a time, until the batter is golden brown and very crispy, 4-6 minutes. Adjust the heat as needed to maintain the oil temperature above 350°F (175°C).
Step 8
• Using tongs, transfer the wings to a clean wire rack set on a baking sheet. Let stand for 1 minute to allow the batter to set. Brush the wings with the sauce. Sprinkle with sesame seeds and serve immediately.

Votes: 6