John Torode Korean Recipes

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KOREAN FRIED CHICKEN



Korean fried chicken image

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Provided by Elena Silcock

Categories     Buffet, Dinner

Time 30m

Number Of Ingredients 11

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

Steps:

  • To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  • Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  • Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  • Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

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