Name: Korean fried chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500g chicken wings; large chunk of ginger peeled and finely grated; 50g cornflour; vegetable oil for frying; sesame seeds and sliced spring onion, to serve; 6 tbsp dark brown soft sugar; 2 tbsp gochujang (Korean chilli paste); 2 tbsp soy sauce; 2 large garlic cloves crushed; small piece of ginger peeled and grated; 2 tsp sesame oil

Fried chicken wings on a plate with spring onions

Units:

For the chicken

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

For the sauce

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

Method

step 1
To make the sauce, put all the ingredients in a saucepan and simmer until syrupy, about 3-4 mins. Remove from the heat and set aside.
step 2
Season the chicken wings with salt, pepper and the grated ginger.
step 3
Toss the chicken with the cornflour until completely coated.
step 4
Heat about 2cm of vegetable oil in a large frying pan over a medium-high heat and fry the chicken wings for 8-10 mins until crisp, turning halfway.
step 5
Remove from the oil and drain on kitchen paper. Leave to cool slightly, about 2 mins. Reheat the sauce and toss the crispy chicken wings in it.
step 6
Tip into a bowl and top with the sesame seeds and sliced spring onions.