Korean Fried Chicken Wings, the real KFC

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Ingredients

• 8 chicken wings, split into flats and drums
• vegetable oil for deep frying
• 4-5 garlic cloves, finely sliced
• 4-5 large dried red chillies, soaked and chopped
• handful toasted peanuts
• 1 tbsp sesame seeds

For the marinade:

• ½ tsp sea salt
• ½ tsp black pepper
• thumb-sized piece fresh ginger, grated
• 2 garlic cloves, crushed
• 200g cornflour
• 1 tsp baking powder

For the sauce:

• 1 tsp English mustard
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp light soy sauce
• 3 tbsp maple syrup
• 1 tbsp brown sugar
• 1 tbsp rice vinegar

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Method

1. Split the chicken wings at the joint into flats and drums.
2. In a large bowl, massage the salt, pepper, grated ginger and crushed garlic into the wings. A
3. dd the cornflour and baking powder last, coating thoroughly.
4. Whisk all sauce ingredients together until the sugar dissolves completely.
5. Set aside.
6. Heat oil in a wok or deep pan to 180°C (test with a wooden skewer - it should sizzle immediately). Carefully fry the wings for 1 minute, then reduce to medium-low heat and continue frying for 6-8 minutes, turning occasionally, until deeply golden and crispy.
7. Drain on kitchen paper.
8. Pour off all but 2 tablespoons of oil from the wok.
9. Return to medium heat and stir-fry the peanuts for 30 seconds, then add the garlic and chillies for another 30 seconds.
10. Increase heat to high and pour in the sauce.
11. Boil rapidly for 1-2 minutes until reduced by half and syrupy.
12. Return the crispy wings to the wok and toss until completely coated in the sticky glaze.
13. Sprinkle with sesame seeds and serve immediately.

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Cook's notes

Soak the dried chillies in hot water for 10 minutes before chopping.

The key to authentic Korean fried chicken is maintaining the oil temperature and not overcrowding the pan.

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