Korean-style fried chicken wings is popular fried chicken wings in south east asia. In this Korean-style fried chicken wings we are showing how to make this in your home with home made korean sauce. It is made with chicken wings, ginger, salt, pepper, garlic powder, orn starch, all pupose flour and egg. The sauce made with gochujang, sesame oil, ketch up, honey, sugar, soy sauce, garlic and water. This is a sign to call all your friends for a night of K-series binge watching!
THE KOREAN FOOD INVASION
Would you believe that we are invaded by Korea since 2003 up to present? Haha just kidding! Only their food invaded our palates. Since Korean series are showed in the television up to now where they are available in Netflix, the Korean cuisine has now been added to our favorites. Korean-based restaurant are still booming in the country especially those who offer unlimited samgyeopsal (grilled pork belly). These restaurants also showcase other korean cuisines like japchae, bibimbap, tteokbokki and many more.
One among the best hits among the Korean foods is the Korean style fried chicken wings. Just like other chicken wings, the sauce is what makes it unique, different and popular. Ever wonder what makes these chicken wings very Korean-y?
One of the most distinct ingredients used in many korean cuisines is the gochujang paste. This paste is a spicy paste made with red chili pepper flakes, glutinous rice, fermented soy beans and salt. Some people tried to make their own homemade gochujang paste but what makes Korean-made gochujang is the red chili pepper flakes. The red chili pepper used in gochujang is the gochugaru pepper which is unique and fruity in flavor. So if you’re going to prepare Korean foods, it is highly recomemmended to just use the store bought Korean-made gochujang paste.
KOREAN STYLE FRIED CHICKEN WINGS
Korean-style fried chicken wings is one of my favorite Korean foods. Aside from having a twist from our favorite buffalo wings, these Korean wings are much fresher and new to our taste. Some people with a lot spice tolerance may see these korean wings as spicy, but for me, the spice is just enough to tickle my tastebuds. The crunch and the heat always makes me want for more.
I usually eat these korean wings as I binge watch my favorite K-series. It is much fun to watch as I feel like I’m in the same area with the characters. If you love K-drama and chicken wings, try this recipe out! This recipe is adjusted a bit for the Filipino palate. It’s not too spicy and you will definitely love it!
HOW TO MAKE KOREAN STYLE FRIED CHICKEN WINGS
Korean-style fried chicken wings will be composed of the chicken and the Korean sauce. For the sauce, its super easy. We’ll make the chicken wings first.
Prepare your chicken wings, and cut them into two. Marinate the chicken wings using the spices listed in the ingredients list. Fry the wings until light brown. The secret in making super crispy chicken is to double fry them. Higher the heat and fry the wings again until golden brown. Put them in the strainer or paper towel to drain excess oil and to be aerated (this will make the skin crispy!).
Now, the Korean sauce is much easier. Simply combine all the ingredients in a pan and then heat them for just a few minutes to make it thicker and come together.
The last thing to do is to coat the chicken wings with our homemade Korean sauce. Pair with rice or french fries. Best paired with ice cold beer. Yum!
Korean-style Fried Chicken WingsCourse: Chicken Recipes
- For the chicken:
1/2 kilo chicken wings
1 tablespoon ginger (minced)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup cornstarch
1/4 cup all purpose flour
1 medium egg
- For the sauce:
2 tablespoons gochujang
1 tablespoon sesame oil
3 tablespoons ketchup
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon soy sauce
2 cloves of garlic (minced)
2 tablespoons water
- For the chicken:
- Wash and prepare the chicken wings. Cut the joint between the wing and the drumette.
- Transfer the wings to a large bowl. Add the ginger, salt, pepper, garlic powder, cornstarch, all purpose flour and egg. Mix until the wings are well coated. Let it marinate for at least 30 minutes.
- Heat a lot of oil using low medium heat. Fry the chicken wings for around 10 to 12 minutes or until light brown. Do this by batches and do not overcrowd the pan.
- Transfer the fried chicken wings to a strainer or paper towel to drain excess oil. Let the chicken rest for 10 minutes.
- Turn the heat to medium high. Double fry the chicken wings for 2 to 3 minutes until golden brown. Transfer the fried chicken wings to a strainer or paper towel to drain excess oil.
- For the sauce:
- In a pan, add the gochujang, ketchup, minced garlic, honey, soy sauce, sesame oil, brown sugar and water. Mix until well combined.
- Let the sauce cook for 2 to 3 minutes until it becomes thick. Turn the heat off.
- Coat the chicken wings with the Korean sauce.
- Transfer the Korean style fried chicken to a serving platter. Top with sesame seeds or chopped green onions (optional).
- Eat is as an ulam or pair it with cold beer. Yum!
Korean-style Fried Chicken Wings Recipe (TAGALOG)
Para sa manok:
- 1/2 kilo pakpak ng manok
- 1 kutsara ng luya (hiniwa ng maliliit)
- 1/2 kutsaritang asin
- 1/2 kutsarita ng paminta
- 1/2 kutsarita ng garlic powder
- 1/4 tasa ng cornstarch
- 1/4 tasa ng harina
- 1 itlog
Para sa sauce:
- 2 kutsara ng gochujang
- 1 kutsara ng sesame oil
- 3 kutsara ng ketchup
- 2 kutsara ng honey
- 1 kutsara ng asukal na pula
- 1 kutsara ng toyo
- 2 butil ng bawang (hiniwa ng maliliit)
- 2 kutsara ng tubig
Para sa manok:
- Hugasan at ihanda ang mga pakpak. Hiwain ang joint sa pagitan ng wings at drumette.
- Ilipat ang mga pakpak sa malaking bowl. Sunod na ilagay ang luya, asin, paminta, garlic powder, cornstarch, harina at itlog. Haluin ng mabuti. I-marinate ang mga ito ng 30 minuto.
- Magpainit ng maraming mantika gamit ang mababang katamtamang apoy. Iprito ang mga pakpak ng 10 hanggang 12 minuto hanggang maging light brown. Gawin ito ng batches at wag punuin ang kawali.
- Ilipat ang mga pinritong pakpak sa strainer o paper towel para tumulo ang sobrang mantika. Pagpahingahin ang manok ng 10 minuto.
- Palakasin ang apoy. I-double fry ang mga pakpak ng 2 – 3 minuto hanggang maging golden brown. Ilipat ang mga pakpak sa strainer o paper towel para tumulo ang sobrang mantika.
For the sauce:
- Ilagay ang gochujang, ketchup, bawang, hone, toyo, sesame oil, asukal na pula at tubig sa kawali. Haluin ng mabuti.
- Lutuin ang sauce ng 2 – 3 minuto hanggang lumapot. Patayin ang apoy.
- Ilagay ang mga manok sa kawali at haluin hanggang malagyan ng Korean sauce.
- Ilipat ang Korean style fried chicken sa pinggan. Budburan ng sesame seeds o green onions sa ibabaw (optional).
- Ulamin ito sa mainit na kanin o samahan ng malamig na beer. Enjoy!