Korean Fried Chicken
Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- Canola oil, for frying
- 5 cloves garlic
- 1 (1 1/2-inch) piece ginger, peeled
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3/4 lbs.)
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