Korean Fried Chicken Wings (KFC)

1kg chicken wings, halved
1 thumb-sized ginger, finely chopped
4 garlic cloves (2 finely chopped, 2 sliced)
4 dried red chillies, soaked
Vegetable oil (for frying)
2 tablespoons crushed peanuts
2 tablespoons sesame seeds

The Coating
150g cornflour
1 teaspoon baking powder
Salt
Black pepper

The Korean Glaze
3 tablespoons gochujang
2 tablespoons light soy sauce
1 teaspoon mustard
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon rice vinegar

PREPARATION

1. Place the chicken wings into a large bowl and season with the finely chopped ginger, garlic, salt and black pepper, then massage everything together until evenly coated.
2. Add the cornflour and baking powder to the wings, tossing well until every piece is thoroughly coated in a dry, even layer.
3. In a separate bowl, mix together the gochujang, light soy sauce, mustard, honey, brown sugar and rice vinegar until smooth, then set aside.

COOKING

1. Heat vegetable oil in a wok or deep pan to 170–180°C, ensuring the oil is no more than halfway up the pan for safe frying.
2. Fry the chicken in small batches, carefully lowering each piece into the oil and avoiding overcrowding so the temperature stays consistent.
3. Reduce the heat slightly after adding the chicken and cook for 8–10 minutes, until the wings are golden brown, crispy and cooked through.
4. Remove the wings and drain on a wire rack or kitchen paper, increasing the heat for the final minute if extra crispiness is desired.
5. Heat a clean wok over high heat and stir fry the sliced garlic until fragrant, then add the soaked dried chillies and cook for about 10 seconds.
6. Pour in the prepared glaze and allow it to boil vigorously, stirring continuously until it thickens into a glossy, sticky sauce.
7. Return the fried chicken wings to the wok and toss quickly 5–6 times, ensuring every piece is evenly coated without softening the crisp coating.
8. Transfer the wings immediately to a serving platter while the glaze is still hot and shiny.
9. Finish with the crushed peanuts and sesame seeds, then serve immediately while crispy and sticky.

School of Wok Tips

• Cornflour and baking powder create an extra crispy coating.
• Fry the wings in batches to maintain the oil temperature.
• Never allow the frying oil to smoke, as it can become dangerous.
• Toss the wings in the sauce only at the very end to preserve their crunch.

FAQs

Why use baking powder in the coating?
It helps create tiny bubbles in the coating, making the chicken even crispier.

Can I use boneless chicken instead of wings?
Yes, chicken thigh pieces work particularly well and stay juicy.

How do I know when the chicken is cooked?
The wings should be deep golden brown, and the bubbling in the oil will noticeably slow as the moisture cooks out.