I was crazy over the Korean drama series 'My Love From the Star' some time ago. Cheesy story line but good looking lead actor/actress pair creates a romantic love affair that I wish Prof.Do is in my life. The lead actress has chicken & beer when the first snow arrives and due to the show, many fried chicken places in Asia are gaining more popularity than before.
Now when we say chicken, we mean fried chicken; more specifically, Korean fried chicken. Not the southern thick buttermilk battered fried chicken but crispy thin skinned Korean fried chicken typically coated with sweet, spicy, savory sauce. The secret to super crispy fried chicken that won't get soggy even when coated with sauce is:-
1. Use potato starch
2. Double fry
2. Double fry
For the chicken:-
8 chicken wings, washed and drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon finely minced ginger
potato starch* (about 2/3 cup, enough to coat all wings)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon finely minced ginger
potato starch* (about 2/3 cup, enough to coat all wings)
Vegetable oil (or peanut oil) for deep frying
For the sauce:-
2 cloves garlic, finely minced
1 teaspoon gochujang
2½ tablespoon soy sauce
2 tablespoon honey
1 teaspoon gochujang
2½ tablespoon soy sauce
2 tablespoon honey
½ teaspoon sesame oil
½ tablespoon white vinegar
½ tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon sesame seeds
1 tablespoon grape seed oil (or vegetable oil)
Directions:
1. Cut off the tip of each wing and chop the wing in half (into little drum-lets and little wing part). You should have 16 pieces of chicken.
2. Pat the chicken dry with kitchen towel, then mix them with salt, ginger, and ground black pepper by hand.
3. Put potato starch in a bowl and dip each wing in the powder to coat it, one by one. Pressing each wing to coat evenly. Spread the chicken wings out on a wire rack after the coating to 'air dry', it helps to make it more crispy even with as short as 15 minutes drying period.
½ tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon sesame seeds
1 tablespoon grape seed oil (or vegetable oil)
Directions:
1. Cut off the tip of each wing and chop the wing in half (into little drum-lets and little wing part). You should have 16 pieces of chicken.
2. Pat the chicken dry with kitchen towel, then mix them with salt, ginger, and ground black pepper by hand.
3. Put potato starch in a bowl and dip each wing in the powder to coat it, one by one. Pressing each wing to coat evenly. Spread the chicken wings out on a wire rack after the coating to 'air dry', it helps to make it more crispy even with as short as 15 minutes drying period.
4. In the mean time, make the sweet, spicy, sticky sauce.
5. Mix the sauce ingredients (except the brown sugar) in a small bowl.
6. Heat a non-stick skillet over medium high heat. Add 1 tablespoon of cooking oil, when hot, add minced garlic.
7. Stir until fragrant for about 30 seconds. Then add soy sauce, honey, vinegar, sesame oil, gochujang, and mustard mixture. Stir with a wooden spoon and let it bubble for a few minutes.
8. Add the brown sugar and continue stirring until the mixture becomes syrupy. Remove from the heat. Set aside. The sauce will thicken further when cooled.
Fry the chicken:
1. Add 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over medium-high heat.
2. To check if the oil’s ready, out a wooden chopstick into the oil. If oil bubble gathers around the stick, then it's hot enough. .
3. Slide the coated wings one by one into the hot oil and cook for about 10 - 11 minutes, turning over a few times with tongs.
4. Drain the wings off oil and place them on plate with kitchen towel (to soak up the excess oil). Let the wings sit for a few minutes.
5. Fry the wings again for another 10 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, then fry in batches, do not overcrowd the frying pan/pot. Picture below shows double fried chicken wing on the left and single fried chicken wings on the right.Double frying makes the wing crispier & the golden color is just gorgeous.
Assembly:
1. When the chicken is done, reheat the sauce until it bubbles.
2. Add the hot chicken and mix well with the sauce to coat.
3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day (although I find it hard to believe there will be any leftovers of this delicious chicken wing)
Enjoy!
8. Add the brown sugar and continue stirring until the mixture becomes syrupy. Remove from the heat. Set aside. The sauce will thicken further when cooled.
Fry the chicken:
1. Add 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over medium-high heat.
2. To check if the oil’s ready, out a wooden chopstick into the oil. If oil bubble gathers around the stick, then it's hot enough. .
3. Slide the coated wings one by one into the hot oil and cook for about 10 - 11 minutes, turning over a few times with tongs.
4. Drain the wings off oil and place them on plate with kitchen towel (to soak up the excess oil). Let the wings sit for a few minutes.
5. Fry the wings again for another 10 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, then fry in batches, do not overcrowd the frying pan/pot. Picture below shows double fried chicken wing on the left and single fried chicken wings on the right.Double frying makes the wing crispier & the golden color is just gorgeous.
Assembly:
1. When the chicken is done, reheat the sauce until it bubbles.
2. Add the hot chicken and mix well with the sauce to coat.
3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day (although I find it hard to believe there will be any leftovers of this delicious chicken wing)
Enjoy!
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