Craving the ultimate crispy, juicy, and intensely flavorful fried chicken wings? Look no further! This recipe delivers authentic Korean fried chicken wings, renowned for their double-fried crunch and addictive sweet and spicy glaze. Forget bland, dry wings; prepare yourself for a flavor explosion that will have you reaching for more. We'll guide you through achieving that perfect balance of crispy exterior and tender, succulent interior, using simple ingredients and techniques anyone can master. Forget takeout – this recipe empowers you to create restaurant-quality Korean fried chicken at home.
Get ready to embark on a culinary journey as we delve into the secrets behind Hong Shao Restaurant's legendary Korean fried chicken wings. From the precise frying technique to the irresistible sauce, we'll break down each step in detail, ensuring your wings are as close to perfection as possible. Ready to get started? Let's dive into the step-by-step process!
Tools Needed
- Frying pan
- Bowl
- Knife
Ingredients
- Chicken wings: 5
- Chicken powder
- White pepper: 1/2 teaspoon
- Chinese chili oil: 1 tablespoon
- Corn flour: 1/2 cup
- Baking powder: 2 tablespoons
- Water
- Garlic: 1 teaspoon (finely chopped)
- Crushed red chili powder: 1 teaspoon
- Tomato ketchup: 1/4 cup
- Honey: 3 tablespoons
- Vinegar: 3 tablespoons
- Salt: 1/4 teaspoon
- Sugar: 1 teaspoon
Step-by-Step Instructions
Step 1. Marinate and Prepare the Chicken
- In a bowl, combine chicken wings, chicken powder, 1/2 teaspoon white pepper, and 1 tablespoon Chinese chili oil. Mix well. Let it sit at room temperature for 10-15 minutes.
Step 2. Double-Fry the Chicken Wings for Extra Crispiness
- In a separate bowl, mix 1/2 cup corn flour, 2 tablespoons baking powder, and a little water to form a thick paste.
- Coat the marinated chicken wings with the prepared paste.
- Fry the wings for 4-5 minutes, remove, let rest for 4-5 minutes at room temperature, then fry again for another 4-5 minutes for extra crispiness.
Step 3. Prepare the Sweet and Spicy Hong Shao Sauce
- Sauté finely chopped garlic and crushed red chili powder for 30 seconds to 1 minute, being careful not to burn the garlic.
- Add tomato ketchup, honey, vinegar, 1/4 teaspoon chicken powder, 1/4 teaspoon salt, and 1 teaspoon sugar (1/2 teaspoon at a time) to the sautéed garlic and chili. Mix well for 2-3 minutes.
Step 4. Coat and Serve
- Add the fried chicken wings to the sauce and toss to coat evenly. Mix for another 2-3 minutes.
- Serve and enjoy!
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Use easily available Chinese chili oil from any supermarket.
- Ensure the paste is thick enough to coat the wings properly.
- Don't burn the garlic while making the sauce.
Nutrition
- N/A
FAQs
1. Can I use different types of chicken wings?
Yes! While drumettes and flats are traditional, you can use any cut of chicken wings you prefer. Just adjust cooking times as needed for different sizes.
2. How do I keep the chicken crispy after it's cooked?
To maintain crispiness, avoid overcrowding the pan during frying. Also, let the wings cool completely on a wire rack before serving to allow excess oil to drip away.
So there you have it – Hong Shao Restaurant's secret to perfectly crispy Korean fried chicken wings, now in your hands! Enjoy the satisfying crunch and unforgettable flavor of these delicious wings, perfect for sharing with friends and family. Get ready to impress everyone with your newfound culinary skills!