A recipe from Gemo

Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 wing piece
Ingredients: 1000 g Chicken Wings (about 20 drumettes and flats after splitting); 2 tbsp Rice Wine (Cooking) (or mirin or dry white wine); 1.25 tsp Salt (divided); 0.5 tsp Black Pepper (freshly ground); 1.5 tsp Ginger (Fresh) (1 tsp finely grated, for chicken | 0.5 tsp finely grated, for sauce); 100 g Potato Starch (cornstarch works); 50 g Flour; 1 tsp Baking Powder; 224.37 ml Water (180 ml cold, for batter | 3 tbsp for sauce); 1 l Vegetable Oil (for deep frying); 2 tbsp Gochujang (Korean red chili paste); 3 tbsp Ketchup; 1.5 tbsp Soy Sauce; 3 tbsp Honey (or corn syrup); 1 tbsp Sugar; 4 clove Garlic (finely grated); 1 tbsp Rice Vinegar (or white vinegar); 1 tsp Sesame Oil; 1 tbsp Sesame Seeds (toasted, for garnish); 2 pc Green Onion (Scallion) (thinly sliced)

გემო (ოფიციალური გვერდი)Chef

55 minMedium4 servings

Crisp double-fried Korean-style chicken wings coated at the last moment with a glossy sweet-spicy gochujang glaze, then finished with sesame seeds and scallions.

Method

01
Pat about 20 split wing pieces (1 kg total) very dry. Toss them with 2 tablespoons rice wine, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon grated ginger. Cover and refrigerate for at least 1 hour, or up to overnight for deeper seasoning.
⏱ 60 min
02
Make the glaze before frying. In a small saucepan, combine 2 tablespoons gochujang, 3 tablespoons ketchup, 1 1/2 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon sugar, 4 garlic cloves, 1/2 teaspoon grated ginger, 1 tablespoon vinegar, 1 teaspoon sesame oil, 3 tablespoons water, and the remaining 1/4 teaspoon salt. Simmer over medium-low heat for 3-5 minutes, stirring, until glossy and lightly thickened; keep warm.
⏱ 5 min
03
Whisk 100 g potato starch, 50 g flour, and 1 teaspoon baking powder in a bowl. Add 180 ml cold water and mix to a thin batter that coats a spoon but still runs easily. Drain any liquid from the chicken, then dip each piece in the batter and let excess drip off.
04
Heat 1 liter oil in a deep heavy pot to 165-170 C. Fry the chicken in batches for 6-8 minutes, turning occasionally, until the coating is set and pale golden and the meat is mostly cooked through. Transfer to a wire rack and skim loose batter from the oil between batches.
⏱ 7 min
05
Let the first-fried chicken rest on the rack for 8-10 minutes while you raise the oil temperature to 180 C. This rest lets steam escape so the second fry can make the crust crisp instead of heavy.
⏱ 10 min
06
Fry the chicken a second time, again in batches if needed, for 3-5 minutes until deep golden, audibly crisp, and cooked through to 74 C at the thickest part near the bone. Drain well on the rack.
⏱ 4 min
07
Brush or lightly toss the hot chicken with the warm glaze just before serving, coating every piece without soaking the crust. Sprinkle with toasted sesame seeds and scallions and serve immediately.