Korean fried chicken wings Recipe

Name: Korean fried chicken wings
Prep time: 15 min
Total time: 1 h 10 min
Yield: 8 to 10 servings
Ingredients: 1.5 kg chicken wings, and drumettes, separated with tips intact; 1 1/2 tsp kosher salt; 1 1/4 tsp pepper; 3/4 cup all-purpose flour; scant 1/2 cup potato starch; 1/4 cup rice flour; 1 tsp baking soda; 1 1/2 tsp gochugaru, (Korean hot pepper flakes); 2 eggs, whisked; oil, for deep-frying; 1 tbsp vegetable oil; 3 garlic cloves, minced; 1/3 cup ketchup; 1/3 cup white corn syrup; 1/4 cup gochujang paste; 2 tbsp cider vinegar

Ingredients

1.5 kg chicken wings, and drumettes, separated with tips intact
1 1/2 tsp kosher salt
1 1/4 tsp pepper
3/4 cup all-purpose flour
scant 1/2 cup potato starch
1/4 cup rice flour
1 tsp baking soda
1 1/2 tsp gochugaru, (Korean hot pepper flakes)
2 eggs, whisked
oil, for deep-frying
1 tbsp vegetable oil
3 garlic cloves, minced
1/3 cup ketchup
1/3 cup white corn syrup
1/4 cup gochujang paste
2 tbsp cider vinegar

PREP TIME 15m	TOTAL TIME 1h10m
YIELD 8 to 10 servings

Instructions

PLACE chicken pieces in an extra-large bowl. Sprinkle with salt and pepper, tossing to coat. Refrigerate for 30 min.
SAUCE: Heat oil in a small saucepan over medium. Add garlic and cook until fragrant, 30 sec. Stir in ketchup, corn syrup, gochujang and vinegar. Cook until bubbly. Remove from heat.
POUR enough oil into a large heavy-bottomed pot, preferably a dutch oven, to reach 1 1/2 in. up the sides. Clip a deep-fry thermometer to side of pot and heat over medium to reach 350F. .
WHISK flour, potato starch, rice flour, baking soda and gochukaru in a bowl. Sprinkle flour mixture over chicken and rub mixture chicken into all crevices.
WHISK eggs and water in a bowl and pour over chicken. Toss immediately with 2 large spoons, stirring and tossing until all flour mixture is absorbed into chicken (you want to see craggly bits). Transfer to a baking sheet and separate pieces.
PREHEAT oven to 250F. Place a baking sheet on centre rack. Add chicken to oil-filled pot, 8 to 10 pieces at a time. Fry, turning, until golden and crispy, about 4 min. Drain on a rack placed over a baking tray. Fry again until dark brown and very crispy, 5 to 7 min. Transfer chicken to rack and sprinkle with salt. Place on baking sheet in oven to keep warm.
DRIZZLE some of the hot gochujang sauce on chicken, in batches, in a large bowl and toss lightly to coat. Sprinkle with sesame seeds and repeat with remaining chicken and sauce.