Korean Fried Chicken

Addictive, spicy chicken wings!


Serves: 4
Prep Time: 20 minutes
Cooking Time: 8 minutes per batch
Difficulty: Easy


  • Pack of chicken wings, Split into wingettes and drumettes
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • A big pinch of salt
  • 1 tbsp sesame seedds
  • Sunflower oil, for frying
  • 4 cloves of garlic, finely chopped
  • 1 large thumb-sized piece of ginger, peeled and grated
  • 3 tbsp light soy sauce
  • 5 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp dark brown sugar


-Whisk all of the sauce ingredients together in a saucepan.
-Place the saucepan on a medium heat and bring to a low simmer, until the sugar is just dissolved.
-Fill a medium sized pot with the sunflower oil and heat until the oil is hot enough to sizzle and turn bread golden
-Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water.
Coat the chicken wings in this batter.
-Working in several batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter.
-Fry for 8 minutes until the wings are golden brown and cooked through.
-Drain using a slotted spoon and place on a plate lined with kitchen paper.
-When all the chicken is cooked, toss the chicken in the sauce until completely coated.
-Sprinkle sesame seeds over the top.


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