By Zubda Malik
Korean Fried Wings
16 steps
Prep:25minCook:45min
Korean Fried Wings, these are crispy coated in just one ingredient and
The sauce is so rich and flavourful , and ready in 3 minutes just add all the ingredients in a pan and bubble it up. Even after adding the sauce these wings remain super crunchy . I am sure you will definitely love this recipe as much as we do.
Updated at: Thu, 17 Aug 2023 10:39:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
65
High
Nutrition per serving
Calories700.7 kcal (35%)
Total Fat24.6 g (35%)
Carbs86 g (33%)
Sugars35.2 g (39%)
Protein33.4 g (67%)
Sodium1715.6 mg (86%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
Step 2
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
Step 3
Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one.
Step 4
Squeeze each wing to press the coating to it tightly.
Sweet, Spicy, and Sticky sauce
Step 5
Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
Step 6
Stir with a wooden spoon until fragrant for about 30 seconds.
Step 7
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
Step 8
Add the brown sugar and continue stirring.
Step 9
Remove from the heat. Set aside.
Fry The Chicken
Step 10
Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
Step 11
See if the oil's ready by dipping a test wing into it. If the oil bubbles, it's hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
Step 12
Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
Step 13
Reheat the oil and fry the wings again for another 12 to 15 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, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you'll have to use more cooking oil.
Coat the Chicken With Sauce
Step 14
When the chicken is done, reheat the sauce until it bubbles.
Step 15
Add the hot chicken and mix well with a spoon to coat.
Step 16
Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately.
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