RECIPE: DEEP FRIED SWEET & SPICY CHICKEN WINGS

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Deep fried sweet & spicy chicken wings (Yangnyam Chicken양념치킨)

While there is no doubt that this recipe is neither the most authentic or traditional of Korean dishes, its enormous popularity over the past few years at street food stalls  around the world has been incredibly helpful in raising the overall profile of Korean food – and that can only be a good thing. In Korea this dish is also very popular, largely because its sweet, spicy and addictive coating would make even an old leather boot irresistible. One of the chefs I worked with in Seoul showed me the key to the perfect crunch – the double frying method, which we have employed here. 

INGREDIENTS

10 organic chicken wings (about 1.5kg), wing tips removed and cut in two through the joint

800ml vegetable oil for frying

2 spring onions, halved lengthways and sliced into very thin 5cm lengths and covered in ice cold water until they curl up

1 tsp each roasted black and white sesame seeds 

Sauce

5 cloves garlic, crushed

1.5 inch piece ginger, peeled and very finely grated

4 tbsp gochujang Korean chili paste

1 tbsp gochugaru Korean chili powder (optional)

4 tbsp maple syrup

1 tbsp sesame seed oil

4 tbsp rice wine vinegar

2 tbsp brown sugar or coconut palm sugar 

1 tbsp mirin

Flour mix

40g potato flour

40g plain flour

30g glutinous rice flour

1 tsp baking powder

2 tsp sea salt

1 tsp freshly ground pepper


DIRECTIONS

Place all the sauce ingredients in a pan over a medium-high heat until it begins to bubble, turn the heat down a little and cook stirring frequently for about 6 minutes until the sauce thickens and becomes syrupy. Take care not to burn. Remove from the heat and set aside. 

Pour 800ml of the oil into a medium sized pot, with at least 2 inches between the surface of the oil and the rim of the pot. Place over a medium-high heat and using a cooking or jam thermometer to guide you, bring the oil to 150C. Alternatively you can use a deep fat fryer. 

While it is heating, place the flour mix ingredients in a bowl and mix together thoroughly. Add the chicken to the flour mix, coating every part evenly. When the oil has reached 150C, add in the chicken in batches and cook for 12 minutes. Remove and drain on kitchen paper while you increase the temperature of the oil to 185C. Return the chicken to the oil and fry for a further 6 minutes until golden brown and crispy. Remove and drain once again. 

Heat the sauce, then add to the chicken and gently toss to completely coat. Serve in a mound with the sesame seeds and drained spring onions scattered over. 

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Non spicy soy and garlic variation

6 cloves garlic, crushed

5 tbsp soy sauce

5 tbsp maple syrup

1.5 inch piece ginger, peeled and very finely grated

1.5 tbsp rice wine vinegar

Place all the sauce ingredients in a pot over a medium-high heat until it begins to bubble, turn the heat down a touch and cook stirring frequently for about 6 – 8 minutes until the sauce thickens and become syrupy. Take care not to burn. Remove from the heat and set aside. 

Then use to coat, as above, with the fried chicken. 

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Recipe courtesy of "Our Korean Kitchen" by Jordan Bourke and Rejina Pyo - click here to purchase.