Korea

Korean fried chicken

Name: Korean fried chicken
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 800 g wings or small drumettes chicken wings; 3/4 tsp salt; 1/4 tsp black pepper; 6 cloves grated, divided garlic; 1 tsp grated ginger; 2/3 cup cornflour (cornstarch); 2 tbsp maida (all-purpose flour, plain flour); 1 tsp baking powder; 1/3 cup plus 1 tbsp cold water; Cooking oil (vegetable oil), for deep frying (about 5 tbsp absorbed); 3 tbsp gochujang; 3 tbsp tomato ketchup (ketchup); 2 1/2 tbsp honey; 1 tbsp sugar; 1 tbsp soy sauce; 1 tbsp sesame seeds

Shatteringly crisp, then glazed in sweet, spicy gochujang. The crunch survives the sauce.

60 minTime

38 gProtein each

mediumSpice

Chicken and its glaze2 chapters · 1 min read

Make it your way

Grandma's wayDouble fried chicken in a sweet spicy gochujang glaze.

The original

791kcalsame

38 gproteinsame

1 gfibresame

60minutessame

Yangnyeom chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken wings800 g wings or small drumettes

Salt¾ tsp

Black pepper¼ tsp

Garlic6 cloves, grated, divided

Ginger1 tsp, grated

Cornflour (cornstarch)⅔ cup

Maida (all-purpose flour, plain flour)2 tbsp

Baking powder1 tsp

Water⅓ cup plus 1 tbsp, cold

Cooking oil (vegetable oil)for deep frying (about 5 tbsp absorbed)

Gochujang3 tbsp

Tomato ketchup (ketchup)3 tbsp

Honey2½ tbsp

Sugar1 tbsp

Soy sauce1 tbsp

Sesame seeds1 tbsp

Method

5 steps

1Season the chicken with salt, pepper, half the garlic and the ginger for 20 minutes.
2Whisk cornflour, flour, baking powder and cold water into a thin batter and coat the chicken.
3Fry at about 170°C for 10 minutes, rest 5 minutes, then fry at 185°C for 4 minutes until deep golden. Check no pink remains at the bone.
4Simmer gochujang, ketchup, honey, sugar, soy and remaining garlic until glossy.
5Toss the chicken in the glaze, sprinkle with sesame and serve straight away.

Serve it like this

Pile in a paper lined basket with sesame on top, pickled radish cubes and coleslaw alongside, plus gloves or napkins.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Korean fried chicken

Shatteringly crisp, then glazed in sweet, spicy gochujang. The crunch survives the sauce.

60 minTime

38 gProtein each

mediumSpice

Chicken and its glaze2 chapters · 1 min read

Make it your way

Grandma's wayDouble fried chicken in a sweet spicy gochujang glaze.

The original

791kcalsame

38 gproteinsame

1 gfibresame

60minutessame

Yangnyeom chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken wings800 g wings or small drumettes

Salt¾ tsp

Black pepper¼ tsp

Garlic6 cloves, grated, divided

Ginger1 tsp, grated

Cornflour (cornstarch)⅔ cup

Maida (all-purpose flour, plain flour)2 tbsp

Baking powder1 tsp

Water⅓ cup plus 1 tbsp, cold

Cooking oil (vegetable oil)for deep frying (about 5 tbsp absorbed)

Gochujang3 tbsp

Tomato ketchup (ketchup)3 tbsp

Honey2½ tbsp

Sugar1 tbsp

Soy sauce1 tbsp

Sesame seeds1 tbsp

Method

5 steps

1Season the chicken with salt, pepper, half the garlic and the ginger for 20 minutes.
2Whisk cornflour, flour, baking powder and cold water into a thin batter and coat the chicken.
3Fry at about 170°C for 10 minutes, rest 5 minutes, then fry at 185°C for 4 minutes until deep golden. Check no pink remains at the bone.
4Simmer gochujang, ketchup, honey, sugar, soy and remaining garlic until glossy.
5Toss the chicken in the glaze, sprinkle with sesame and serve straight away.

Serve it like this

Pile in a paper lined basket with sesame on top, pickled radish cubes and coleslaw alongside, plus gloves or napkins.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korean fried chicken

Make it your way

Ingredients

Method

Korean fried chicken

Make it your way

Ingredients

Method

Make it a meal