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 cayenne pepper
- 1 cup buttermilk
- 1 egg
- 1/2 cup cornstarch
- Vegetable oil for frying
Spicy Mayo Sauce:
- 1/2 cup mayonnaise
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp garlic, minced
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another mixing bowl, whisk together the buttermilk and egg.
3. Dip each chicken wing into the buttermilk mixture, then coat it in the flour mixture. Shake off any excess flour and place the chicken wings on a plate.
4. In a separate mixing bowl, whisk together the cornstarch and 1/2 cup of water to create a slurry.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Dip each chicken wing into the cornstarch slurry, then carefully place it into the hot oil. Fry the chicken wings in batches for 10-12 minutes or until they are golden brown and crispy.
7. Use tongs to remove the chicken wings from the oil and place them on a plate lined with paper towels to drain off any excess oil.
8. In a small mixing bowl, whisk together the mayonnaise, gochujang, honey, rice vinegar, sesame oil, soy sauce, and garlic to make the spicy mayo sauce.
9. Serve the fried chicken wings with the spicy mayo sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 490
Fat: 26g
Carbohydrates: 33g
Protein: 29g
Sodium: 1090mg
Sugar: 7g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken thighs or drumsticks.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or hot sauce.
Variations:
- Add sesame seeds or chopped green onions to the chicken wings for added flavor and texture.
- Use a different dipping sauce, such as sweet chili sauce or ranch dressing.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken wings before frying to prevent clumping.
- Fry the chicken wings in batches to prevent overcrowding in the fryer or pot.
- Use a thermometer to check the oil temperature and maintain it at 375°F for best results.
- Serve the chicken wings immediately after frying for maximum crispiness.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, place them 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 the spicy mayo sauce on the side. Garnish with chopped green onions or sesame seeds for added color and texture.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve the Korean fried chicken with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
Steamed rice, kimchi, stir-fried vegetables.
Troubleshooting advice:
- If the chicken wings are not crispy enough, increase the frying time or temperature.
- If the chicken wings are too greasy, drain them on paper towels for longer or use a slotted spoon to remove excess oil.
Food safety advice:
- Make sure to cook the chicken wings to an internal temperature of 165°F to ensure they are fully cooked.
- Use caution when working with hot oil to prevent burns or fires.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Korean fried chicken, also known as yangnyeom chicken, is a popular Korean dish that originated in the 1960s. It is known for its crispy texture and spicy flavor, and is often served with a variety of dipping sauces.
Flavor profiles:
The Korean fried chicken is crispy, savory, and slightly spicy, while the spicy mayo sauce is creamy, tangy, and spicy.
Serving suggestions:
Serve the Korean fried chicken as an appetizer or main dish. It is perfect for game day or a casual dinner party.
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Region: Korean