Korean Friend Chicken is my favourite way to cook chicken wings. I have tweaked this recipe numerous times to ensure the wings are cooked to perfection! Some recipes will include double-frying, but this recipe will only require corn or potato starch.
Korean Fried Chicken
This recipe is fool-proof and a guaranteed compliment-getter.
Ingredients
Brine
- 1.5 kg Chicken wings
- 0.5 tsp of chicken powder
- 1 tsp of black pepper
- 1 tsp of salt
- Full cream milk
- 1.5 cups plain flour
- 0.5 cups potato starch or corn starch
Flour
- 1 tsp garlic powder
- 1 tsp chicken powder
- 0.5 tsp curry powder
- 0.5 tsp black pepper
- Pinch of salt
Soy Garlic Sauce
- 2 tbs soy sauce
- 2 tbs rice wine
- 1 tbs white sugar
- 2 tbs honey
- 1 clove of garlic
- 1 tsp rice vinegar
- 4 tsp of water
Instructions
Brine
- In a big bowl, add washed chicken wings, chicken powder, black pepper, and salt.
- Add milk to the bowl until the chicken pieces are coated.
- Let the chicken marinate for at least 1 hour in the fridge.
Flour
- Prepare the flour mix by combining plain flour, corn starch, garlic powder, chicken powder, curry powder, black pepper, and salt.
- Remove half of the milk from the bowl of chicken.
- Add about 1/2 cup of flour mix to the bowl of chicken and mix to form an even batter.
- Remove each chicken piece from the batter mix and coat it in the flour mix.
Fry
- Fry chicken in oil at 170°C for 8 minutes or until golden.
- Heat the ingredients from the soy garlic sauce list in a pan on medium heat until the sauce thickens. Pour or toss cooked chicken with the sauce.
- Serve with rice, or on its own.
Notes
If you’re not a fan of chicken bones, substitute the chicken wings with boneless chicken thighs chopped into your desired size.
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