| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 500 gms chicken wings
- A large chunk of ginger finely grated
- 2-3 tbsp cornflour
- oil as needed
- ½ tsp Sesame seeds
- 1 tsp spring onion leaves finely chopped
For sauce
- 6 tbsp brown sugar
- 2 tbsp gochujang Korean chilli paste for substitute refer method
- 2 tbsp Soy Sauce
- 2 large garlic cloves crushed
- A small ginger grated
- 2 tsp Sesame oil
Ingredients
For sauce
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Instructions
- In a saucepan, add all the sauce ingredients and simmer for about 3-4 minutes. Once done, set aside. If you don't have gochujang, you can prepare an Indian substitute at home - mix a tablespoon of red pepper flakes with a tablespoon of soy sauce and a tablespoon of sugar. The taste doesn't differ very much.
- Add salt, pepper and the grated ginger to season the chicken wings. Apply the mixture well on the wings and then toss them with cornflour and coat well.
- In a large pan, heat oil over a medium-high flame and drop the coated chicken wings carefully. Fry for about 8-10 minutes while turning the wings halfway to cook them until crispy. Remove and place on a tissue paper to drain excess oil.
- Heat the sauce and add the crispy chicken wings to it. Stir well and take them out into a bowl.
- Garnish with sesame seeds and spring onions. Serve as is or with kimchi salad or Korean pancakes.
Recipe Notes
Recipe Tips
You can also use sriracha, harissa, or a mix of cayenne-tomato-paprika sauce instead of gochujang.
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Frequently Asked Questions
How can I make the chicken crispier?
To make the chicken crispier, you can marinate it in a mixture of buttermilk, salt, pepper powder and garlic for at least an hour or even overnight.
For how long can you store the leftover fried chicken?
You can refrigerate the leftover Korean fried chicken for up to a day. However, to keep the chicken crispier, cover and store the sauce and fried chicken separately in the refrigerator.