KFC: Korean Fried Chicken Wings

KFC: Korean Fried Chicken Wings

By ravenouscouple 

Author Notes: This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, (…more) - ravenouscouple

Food52 Review: Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word "addictive." The ingenious combination of coating the wing (…more) - A&M

Serves 4-6

* For Chicken and Batter: 

2.5

pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry)

1

cup Wondra Flour

1

teaspoon salt

1

teaspoon Pepper

* For Spicy Ginger Soy Glaze: 

1

cup water

1

cup thin sliced ginger, peeled

3

tablespoons soy sauce

0.5

cups brown sugar

0.25

cups rice vinegar (can substitute with white)

2

tablespoons honey or corn syrup

1-2

tablespoon Chile Flakes or Korean Fermented Chile

1-2

tablespoon optional sprinkle of toasted sesame

* First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. 

Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool. Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. 

Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.

food52.com