Korean fried chicken
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
Contains sesameContains soyPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
15 min
Total time
30 min
Ingredients
Ingredients
servings
- 500 g chicken wings
- large chunk of ginger peeled and finely grated
- 50 g cornflour
- vegetable oil for frying
- sesame seeds and sliced spring onion, to serve
- 6 c. à soupe dark brown soft sugar
- 2 c. à soupe gochujang (Korean chilli paste)
- 2 c. à soupe soy sauce
- 2 large garlic cloves crushed
- small piece of ginger peeled and grated
- 2 c. à café sesame oil
Method
- 1
To make the sauce, put all the ingredients in a saucepan and simmer until syrupy, about 3-4 mins. Remove from the heat and set aside.
- 2
Season the chicken wings with salt, pepper and the grated ginger.
- 3
Toss the chicken with the cornflour until completely coated.
- 4
Heat about 2cm of vegetable oil in a large frying pan over a medium-high heat and fry the chicken wings for 8-10 mins until crisp, turning halfway.
- 5
Remove from the oil and drain on kitchen paper. Leave to cool slightly, about 2 mins. Reheat the sauce and toss the crispy chicken wings in it.
- 6
Tip into a bowl and top with the sesame seeds and sliced spring onions.
Nutrition
- calories
- 487 calories
- fatContent
- 24 grams fat
- fiberContent
- 1 grams fiber
- sugarContent
- 35 grams sugar
- sodiumContent
- 1.8 milligram of sodium
- proteinContent
- 20 grams protein
- carbohydrateContent
- 48 grams carbohydrates
- saturatedFatContent
- 4 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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