Author Notes
Sweet-spicy sauce glazes a traditional Fried chicken . My inspiration came from an old copy of Donna Hay, the Australian Martha Stewart--beautiful magazines. I made it more Korean flavored. —loubaby
Ingredients
- Fried Chicken
-
3 tablespoons
grated ginger
-
4
cloves garlic, crushed
-
1 1/2 tablespoons
flaky sea salt
-
1 1/2 teaspoons
ground black pepper
-
3-3 1/4 pounds
chicken wings
-
6-8 cups
vegetable oil, for deep frying
-
1/2 cup
all-purpose flour
-
1/4 cup
cornstarch
-
1 teaspoon
baking powder
-
1
eggwhite
-
1 cup
ice water
- Sweet-Spicy Korean Chile Sauce
-
1 cup
granulated sugar
-
1/2 cup
light brown sugar
-
1/2 cup
soy sauce
-
1/4 cup
cider vinegar
-
1/4 cup
dried arbol chilies
-
1 tablespoon
grated ginger
-
1 teaspoon
Gochu-jang (Hot pepper paste)
-
1/2 cup
salted peanuts, coarsely chopped
-
1/4 cup
chopped green onion, optional
-
1/4 cup
chopped cilantro, optional
Directions
- Fried Chicken
-
Combine ginger, garlic, salt and pepper. Cut the tip off chicken wings and reserve for another use. Toss wings with ginger mixture; marinate in refrigerator 3 to 4 hours or overnight.
-
Combine flour, cornstarch, baking powder; whisk in combined eggwhite and water gradually to form thin batter. Refrigerate to let gluten relax.
- Sweet-Spicy Korean Chile Sauce
-
Combine sugar, brown sugar, soy sauce, vinegar, dried chilies, ginger, Gochu-jang in a saucepan over medium heat; bring to a boil. Lower heat and simmer 15 minutes or until thickened. Cool.
-
Heat oil in deep fryer to 350 degrees.Dip chicken wings in batter to coat thoroughly and cook 6 to 8 minutes til done. Drain and toss with sauce; sprinkle with desired toppings.
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