Ingredients with Measurements:
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1/2 cup cornstarch
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tbsp sesame oil
- 2 tbsp grated ginger
- 2 tbsp sesame seeds
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large pot
- Tongs
- Paper towels
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Whisk to combine.
2. Add chicken wings to the bowl and toss to coat evenly with the flour mixture.
3. In a separate bowl, whisk together cornstarch and water until smooth.
4. Dip each chicken wing in the cornstarch mixture, shaking off any excess.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Fry chicken wings in batches for about 10-12 minutes, or until golden brown and crispy. Use tongs to remove from oil and place on paper towels to drain excess oil.
7. In a small saucepan, combine soy sauce, rice vinegar, honey, sesame oil, and grated ginger. Cook over medium heat until the mixture thickens, about 5 minutes.
8. Toss fried chicken wings in the sauce until evenly coated.
9. Sprinkle sesame seeds over the chicken wings and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
Frying oil temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 21g
Carbohydrates: 29g
Protein: 28g
Sodium: 1030mg
Sugar: 12g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Make a spicy version by adding chili flakes or hot sauce to the sauce.
- Use boneless chicken breast or tofu for a vegetarian option.
Tips and tricks:
- Make sure the chicken wings are completely dry before coating with flour mixture to ensure a crispy texture.
- Fry the chicken wings in batches to avoid overcrowding the fryer or pot.
- Use a thermometer to check the oil temperature and adjust the heat as needed.
- Serve with a side of pickled vegetables or kimchi for a traditional Korean accompaniment.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken wings on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a sprinkle of sesame seeds and chopped scallions for garnish.
Garnishes:
Sesame seeds, chopped scallions, cilantro
Pairings:
Serve with steamed rice and a side of pickled vegetables or kimchi.
Suggested side dishes:
Steamed rice, pickled vegetables, kimchi
Troubleshooting advice:
- If the chicken wings are not crispy, increase the frying time or temperature.
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying with hot oil to avoid burns.
- Store leftover chicken wings in the refrigerator and consume within 3 days.
Food history:
Korean fried chicken, or yangnyeom chicken, is a popular dish in Korea. It is typically made with chicken wings or drumettes that are double-fried for extra crispiness, then coated in a sweet and spicy sauce.
Flavor profiles:
Savory, crispy, sweet, spicy, nutty
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean