Korean Fried Chicken

Crispy chicken wings in a sticky, sweet and spicey sauce. You can't get much tastier than this. All served with a delicious cucumber kimchi. Recipe below...



INGREDIENTS:

Serves 4-6



Chicken:

1kg chicken wings

1 tsp ginger (grated)

Salt and pepper

2 cups corn starch (or potato starch)

Vegetable oil for frying


Gochujang sauce:

2 tbsp gochujang paste

5 garlic cloves (minced)

1 inch knob of ginger (grated)

1 tsp sesame oil

4 tbsp rice wine

2 tbsp soy sauce

4 tbsp ketchup

2 tbsp honey

1 tbsp brown sugar


Quick cucumber Kimchi:

2 cucumbers

1 tbsp flakey sea salt

2 tbsp gochugaru (korean chilli flakes)

4 cloves garlic (minced)

1 inch knob of ginger (grated)

1 tbsp sugar

1 tsp sesame seeds (toasted)

2 tbsp fish sauce


Garnish:

Toasted peanuts (crushed)

Thin slices of spring onion



METHOD:



Cucumber Kimchi:


1. Cut the cucumber into discs, 1 cm thick. Place into a bowl and add the salt. Mix together, cover and leave to sit for a few hours - this helps remove any excess water from the cucumber. When ready, strain and set aside.


2. Mix together the rest of the ingredients in a bowl then add the cucumber and combine. Place into a sterilised jar and store in the fridge. If eating the same day, leave out at room temperature for at least 2 hours before serving.



Gochujang sauce:


1. In a pan mix together all of the ingredients. Place on a medium-high heat. Bring to a gentle bubble and cook for 1 minute. Remove from the heat until ready to coat the wings.



Chicken:


1.In a bowl mix together the wings, ginger and a pinch of salt and pepper. Leave to marinate for at least 2 hours.


2. Once ready, toss the wings in some corn starch so they are completely coated. Shake off any excess and place on a rack ready to be fried.


3. In a pan heat up the vegetable 160 degrees celsius. Fry the chicken in batches for 5 minutes until lightly golden brown. Remove from the oil and place them onto a cooling rack.


4. Once all of the chicken has had its first fry, heat the oil to 185 degrees celsius. Fry the chicken again for 3 minutes until golden and crisp. Remove form the oil, place into a new bowl and mix together with the warm Gochujang sauce.



TO SERVE:


Serve the freshly fried and coated chicken with the cucumber kimchi, or another kimchi of your choice. Top with thin slices of spring onion and some crushed roasted peanuts. Enjoy!