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KFC: Korean Fried Chicken

Not the kind of KFC you're used to...Grab a bucket!

30 2
KFC: Korean Fried Chicken | DonalSkehan.com, Not the kind of KFC you're used to...Grab a bucket!

main-meals

KFC: Korean Fried Chicken

Not the kind of KFC you're used to...Grab a bucket!

Friday, February 19, 2016

For the wings:

16 chicken wings

125g flour

1 tbspcornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6 tbsp light soy sauce

10 tbsp gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

6 tbsp dark brown sugar

A small saucepan

A medium sized pot

Slotted spoon

Mixing bowl

30 mins
Serves 2

The real KFC chicken means business! Crispy chicken in a sweet and spicy sauce makes for some serious snacking!

 

In a small saucepan whisk together the garlic, ginger, soy sauce, gojujang, rice vinegar, sesame oil and brown sugar.
Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved, 3 minutes.
Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm. Add in thermometer and heat over a medium heat. The oil needs to come to a temperature of 180°C/350˚F.
Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.
Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.
When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds.
30 mins
Serves 2

Ingredients

For the wings:

16 chicken wings

125g flour

1 tbspcornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6 tbsp light soy sauce

10 tbsp gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

6 tbsp dark brown sugar

You'll Need

A small saucepan

A medium sized pot

Slotted spoon

Mixing bowl

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