KFC (Korean Fried Chicken)
Prep time: 15 minutes (plus marinating time)
Cooking time: 30 minutes
Total time: 45 minutes (plus marinating time)
Servings: 4
Ingredients:
For the Chicken Wings:
2 lbs chicken wings, split at the joints, tips removed
1 teaspoon salt
1 tablespoon fresh grated ginger
2 tablespoons sesame oil
1 cup all purpose flour
3 tablespoons cornstarch
3/4 cups water
3/4 vodka (or substitute water)
For the Sauce:
1 tablespoons soy sauce
3 tablespoons gochujang (Korean red chili paste)
1 tablespoon honey
2 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/8 cup water
1 tablespoon sesame oil
For Garnish:
1 tablespoon sesame seeds
2 green onions, thinly sliced
Instructions:
Marinate the Wings: In a large bowl, combine chicken wings with salt, grated ginger, and sesame oil. Cover and refrigerate for at least 2 hours.
Prepare the Sauce: In a small saucepan over medium heat, add the sesame oil. Add the garlic and ginger and cook slowly until fragrant being careful not to burn. Take the saucepan of off the heat, and stir in the brown sugar until it melts. Whisk in the soy sauce, gochujang and honey. Place the saucepan back on medium low heat and simmer stirring constantly until heated and incorporated. Whisk in the water, take the sauce off of the heat and set aside.
First Fry the Wings: Whisk the flour and cornstarch together. Add the water and vodka to the flour mixture and whisk until smooth. The batter will be thin. This is what you want. Heat oil in a deep-fryer or large saucepan to 350°F. Fry the wings in batches until lightly golden, about 5 minutes. Remove and drain on paper towels.
Second Fry for Crispiness: Increase the heat to 375°F. Fry the wings again until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Coat the Wings: Place the fried wings in a large bowl. Pour the sauce over the wings and toss to coat.
Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve immediately.