Usually called chikin in Korea and this refers to a variety of fried chicken dishes from South Korea. In South Korea, fried chicken is consumed as a meal, an appetizer, or as an after-meal snack.
- 16 pieces of chicken wings
- 1 teaspoon of salt
- A pinch of black pepper
- 1/2 teaspoon of grated ginger
- 1/2 cup of corn flour
- 5 – 6 cups of cooking oil
- Korean spicy sauce ingredients:
- 2 tablespoon of grated onion
- 1 tablespoon of minced garlic
- 1 teaspoon of grated ginger
- 1 tablespoon of soy sauce
- 4 tablespoon of dates vinegar
- 2 – 3 tablespoon of hot sauce (brand: Frank Original)
- 4 tablespoon of ketchup or chili sauce (brand: Heinz)
- 2 tablespoon of gochujang sauce
- 2 tablespoon of corn syrup or honey
- 1 tablespoon of CSR sugar Low G (or more for taste)
- 1/2 teaspoon of Dijon mustard
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sesame seeds
- First add ginger, salt and pepper with the chicken. Marinate for 20 – 30 minutes.
- Pre heat the pan with low heat. Add 1 tablespoon of cooking oil and sauté minced onion, ginger and garlic for 1 minute.
- Add all of the sauce ingredients and stir well. Simmer it for about 5 to 5 minutes until it thickens slightly and turn off the heat.
- Drain thoroughly any excess water from marinated chicken. Coat chicken evenly with corn flour.
- Add more oil into the pan for deep frying. Heat oil to 320 oF. Add chicken one at a time. Fry chicken in two batches and cook them until they turn golden brown, for about 5 – 7 minutes.
- Heat the oil to 370 °F and add chicken and deep fry once again for 2 – 3 minutes until golden brown. Remove and set it aside to filter excess oil.
- Heat the sauce over low heat. Add chicken and stir well. Make sure the chickens are evenly coated. Sprinkle some sesame seeds.