Korean fried chicken with 2 sauce options

By Korean Bapsang · 75 min

Ingredients

Instructions

1. Wash the chicken wings and drain them well. Toss with the salt, pepper and ginger, then refrigerate for at least 2 hours (overnight up to 24 hours).
2. Combine the sauce ingredients you have chosen and stir well. Simmer over medium heat for about 4 to 5 minutes, until slightly thickened. Turn off the heat.
3. Dry batter option: toss the chicken with the potato starch (or cornstarch) until every piece is evenly coated. Set aside.
4. Wet batter option: whisk the wet batter ingredients in a bowl until smooth with no lumps.
5. Heat the oil in a deep fryer, wok or large pot to 320°F (up to 330°F). Fry the chicken in two batches, adding one piece at a time. For wet batter, dip each piece with tongs and shake off the excess before frying. Cook until lightly golden, about 6 minutes depending on wing size. Lift out with a wire skimmer or slotted spoon and drain on a wire rack or mesh strainer over a bowl.
6. Reheat the oil to 350°F (up to 360°F). Fry the chicken again, all in one batch if you like, for about 5 minutes, until deep golden brown. Drain on a wire rack or mesh strainer over a bowl.
7. Toss the fried chicken in the sauce or brush the sauce on by hand. Sprinkle with sesame seeds or chopped scallion if using.

Summarized from Korean Bapsang's video. Watch it for the details.

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