Or you can leave it overnight in the fridge with an air-tight container. Set aside and marinate for at least 5-30 mins. Mix all the ingredients and rub it on chicken wings well. Place the chicken wings in a large mixing bowl, add salt, black pepper, baking soda, and garlic paste. It will last in the fridge for a couple of weeks. You can make a large batch of this sauce and store it in an air-tight container. You can adjust the amount of gochujang chilli paste and replace it with mild chilli sauce or tomato ketchup according to your preference.Īdd this sauce to different seafood or protein and it even tastes great with fried tofu. Fry in hot oil 6 to 8 minutes or until light golden brown. In large bowl, mix flour, cornstarch, water, salt and pepper with whisk until blended. The taste is spicy, tangy, and sweet at the same time. In deep fat fryer or heavy saucepan, heat 3 inches oil to 350F. To make this homemade fried chicken wings sauce you will need Korean chilli pepper paste gochujang and few other simple ingredients. If you can, flip the wings once to let both sides dry out evenly. Korean Fried Chicken Sauce With Gochujang Put in the refrigerator, uncovered for 8 hours or overnight to dry out. Spray cooking oil on both sides of coated wings, bake in preheated oven or in the air fryer with 400˚F for about 45 minutes until crispy golden brown. If the oil bubbles are fizzing fast and steadily, its ready to fry.Ĭan I bake them? Yes, you can. You can test with a food thermometer or a wooden chopstick. It’s crucial to fry with the high temperature oil to prevent the wings from greasy and soggy texture. Deep fry the wings in high heat and let it sit for few minutes and fry them again until golden brown in hot oil to get the perfect crispy crust. Double FryingĪnother key to get crispy coating is to double fry the wings. Shake off any excess starch, place the chicken in the oil to deep-fry for six minutes for the wings, and ten minutes for the drumsticks. Adding corn starch will keep the coating crispy and plain flour creates the fluffy batter that doesn’t tear apart. You will need two simple ingredients to make these, airy, crispy, no greasy fried chicken wings.Ĭorn starch and Plain Flour: Mix corn starch or potato starch and plain flour. Korean Fried Chicken 1.In a bowl mix together the wings, ginger and a pinch of salt and pepper. This homemade powder mix is super simple and the coating stays crispy even after you tossed with the sauce. The oil is hot enough when a wooden spoon dipped into the oil forms. Crispy CoatingĪs Korean fried chicken powder mix is not available in our local Asian grocery, we tried to make it at our home. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into bowl, and add to hot oil. 2 Simple Tips To Achieve Perfect Crispy Wings 1. Fry: Place half of wings in batter and stir to coat.
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