Sweet and Crisp Korean Fried Chicken

About Sweet and Crisp Korean Fried Chicken

Ingredients

• Chicken wings 12
• Black pepper powder 1 tsp
• Salt to taste
• Egg 1
• Cornflour ½ cup
• Refined flour ½ cup
• Oil to deep-fry
• Ginger, chopped 1 inch
• Brown sugar 1 tbsp
• Soy sauce 2 tsps
• Vinegar 3 tsps
• Corn syrup 1 tbsp
• Red chilli powder 1 tsp
• Toasted peanuts 2 tbsps + to sprinkle
• Toasted sesame seeds ½ tbsp + to sprinkle
• Spring onion greens, chopped 2 stalks

How to Make Sweet and Crisp Korean Fried Chicken (Stepwise Photos)

Method

1. Cut the pointed portions of the wings and discard.
2. Take the trimmed chicken wings in a bowl, add black pepper powder, salt, egg, cornflour and refined flour and mix well.
3. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Drain on absorbent paper.
4. Boil ¼ cup water in a non-stick pan, add ginger, brown sugar, soy sauce and vinegar, mix and let the mixture come to a boil.
5. Add corn syrup and mix well and cook till the sauce thickens slightly. Add the fried chicken wings and mix well so that all the wings are well coated with the sauce. Cook till the sauce thickens further.
6. Add salt and red chilli powder, mix well and cook for 2-3 minutes. Add peanuts and sesame seeds, mix and cook till the sauce thickens completely.
7. Transfer into a serving bowl, sprinkle sesame seeds and peanuts. Garnish with spring onion greens and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps