Korean Fried Chicken with Spicy Sauce
This chicken is double fried, resulting in a delectably light and crispy coating. Afterwards it’s coated in a flavourful spicy sauce, to create an irresistible dish perfect for dinner with rice, or as a delightful finger food for entertaining.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- Vegetable oil, for frying
- Pinch of salt
- Pinch of freshly ground black pepper
- ½ cup cornflour
- ¼ cup plain flour
- ½ tsp bicarbonate of soda
- 2 eggs
- 1 kg chicken wings
For the Sauce
- 2 tsp vegetable oil
- 2 cloves garlic, minced
- 1/3 cup tomato sauce
- 1/3 cup honey
- ¼ cup sriracha
- 2 tsp white vinegar
- 2 tsp vegetable oil
- 1 tbsp toasted sesame seeds
How do I make it?
- Pour approx. 10 centimetres of vegetable oil into a large frying pan over medium-high heat. Heat oil to 180C.
- While oil is heating add salt, pepper, flour, bicarb, and eggs to a large bowl and mix to combine. Add chicken wings and toss to coat in the flour mixture.
- Add chicken to the oil (working in batches if necessary) and cook for 12 minutes, turning occasionally.
- Remove chicken from oil and place on a wire rack to drain away excess oil.
- Make the Spicy Sauce by heating 2 teaspoons vegetable oil in a large frying pan over medium-high heat. Add garlic and cook for 40 seconds, then add tomato sauce, honey, sriracha, and vinegar and stir to combine. Reduce temperature to low and cook, stirring until the sauce starts to bubble. Remove from heat and set aside.
- Return chicken wings to hot vegetable oil to fry for a second time. Cook for 10 minutes, or until the chicken is very crunchy. Remove chicken from oil and return to wire rack to drain again.
- Meanwhile return sauce to the stove over medium high heat. When sauce is hot, add drained wings and toss to combine in the sauce.
- When all chicken is coated, serve on a plate sprinkled with sesame seeds
