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Fried chicken wings on a plate with spring onions

Korean fried chicken

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Nutrition: per serving
NutrientUnit
kcal487
fat24g
saturates4g
carbs48g
sugars35g
fibre1g
protein20g
salt1.8g
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Ingredients

For the chicken

  • 500g chicken wings
  • large chunk of ginger, finely grated
  • 50g cornflour
  • vegetable oil, for frying
  • sesame seeds and sliced spring onion, to serve

For the sauce

  • 6 tbsp dark brown sugar
  • 2 tbsp gochujang (Korean chilli paste)
  • 2 tbsp soy sauce
  • 2 large garlic cloves, crushed
  • small piece ginger, grated
  • 2 tsp sesame oil

Method

  • STEP 1

    To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.

  • STEP 2

    Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

  • STEP 3

    Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).

  • STEP 4

    Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Goes well with

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A star rating of 5 out of 5.27 ratings
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