Crispy-battered Korean Fried Chicken
1kg (2 pounds) chicken wings
Vegetable oil for deep-frying
1/4 cup self-raising flour
2 tbsp rice flour
3 tbsp glutinous rice flour
1/4 tsp salt
1/2 cup water (approx)
1/2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp Gochujang (Korean red pepper paste), extra hot/spicy
2 tsp soy sauce
1 1/2 tbsp brown sugar (or to taste)
1 tbsp corn syrup (or substitute with sugar)
1 tbsp ketchup
1/2 tbsp sesame oil
2 tbsp water
Prepare the sauce by combining the ingredients in a saucepan. Bring to a boil for about 1 minute until it’s thick and glossy. Remove from heat and transfer to a serving bowl. Set aside.
Pat the chicken dry with paper towels. Sprinkle all over with 1/2 tbsp salt and leave for 10 minutes. Use a paper towel to absorb any excess moisture and shake off excess salt.
Combine ingredients for batter in a bowl and mix until smooth.
Heat oil in a wok for deep-frying. Dip wings into batter and let excess batter drip off. Slowly drop it into the hot oil (on medium-high heat), and repeat with more wings. Fry in batches until golden brown and cooked (about 8-10 minutes). Drain on kitchen paper.
When all the wings have been cooked and are resting a plate lined with kitchen paper, turn up the heat to high. Fry the wings a second time for 1-2 minutes to crisp them up further. Drain on kitchen paper, then transfer to a plate. Serve immediately with the dipping sauce for maximum enjoyment.