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Korean Fried Chicken Wings

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat the oil in a deep fryer to 150C.
  • For the Fried Chicken, place the buttermilk into a medium bowl. Remove the wingtips from the chicken wings and place the trimmed wings into the buttermilk. Set aside in the fridge for 20-30 minutes.
  • Combine the flour, cornflour and a pinch of salt together in a medium bowl and set aside.
  • Drain the wings slightly then dip the chicken wings into the flour mix. Remove the wings from the flour and dip into the buttermilk then back into the flour mix.
  • Place the wings into the deep fryer and fry until almost cooked through, about 15 minutes. Remove from the oil and set aside on paper towel.
  • Increase the temperature of the deep fryer to 185C. Return the wings to the oil and cook until brown, crispy and cooked through, a further 5-7 minutes.
  • Remove from the oil and drain on fresh paper towel. Season with salt.
  • Meanwhile, for the Korean Sauce, place the sesame oil into a large, deep frypan and place over a medium heat. Add the spring onions and ginger to the frypan and fry until fragrant, about 2 minutes. Add the gochujang and fry, stirring, for 2-3 minutes.
  • Add the remaining ingredients along with ½ cup water to the frypan and simmer until the sauce has reduced and thickened, about 10 minutes. Season with salt and remove from the heat.
  • Place the fried chicken wings into the frypan and toss in the sauce until completely coated.
  • To serve, pile the chicken wings onto a large serving plate and scatter with spring onions and sesame seeds.

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