The most delicious crispy Korean fried chicken wings

By Lynn Crawford
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SERVES
2
 TO
4

Ingredients

  • 900 grams chicken wings
  • 1-1/2 cup cornstarch
  • Salt and pepper
  • Canola oil for frying
  • 1 tablespoon toasted sesame seeds
  • 4 green onions cut on the bias
  • 4 mini cucumbers cut on the bias

Gochujang sauce:

  • 1/4 cup Gochujang (Korean hot pepper paste)
  • 1/4 cup tomato ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons soya sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Directions

  1. Rinse pieces of chicken under cold water and set to dry for at least ten minutes.  In a heavy pot, heat the canola oil over medium high heat until deep-fry thermometer reads 350*F.  In a large mixing bowl, mix 3/4 cup cornstarch. Season the chicken wings with salt and pepper.  Individually coat each chicken wing pieces with cornstarch and set aside.  In another bowl, whisk the remaining 3/4 cup cornstarch and 3/4 cup water together to make a runny batter.  Add each chicken wing one at a time to coat.  Shake off excess batter and fry the chicken in batches for about 10-12 minutes, until golden brown, then drain on paper towels.  Toss the crispy chicken wings in a large bowl with as much of the sauce as you would like.  Transfer to a serving plate and garnish with sesame seeds, green onions and cucumber.

Gochujang sauce:

  1. In the meantime, combine the sauce ingredients in a small sauce pot.  Bring to a boil, then remove from heat. 

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