Add fried chicken into the wok and fold through until fully coated with sauce.
Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. Then add the dried chillies, stir fry for 30 seconds, turn the heat up to high and pour in ‘The Sauce’. vegetable oil and stir-fry the peanuts for 30 seconds before adding the garlic. Drain onto a tray covered with kitchen paper and then pour the excess oil carefully through a sieve into a heat-proof bowl. Continue to deep-fry for 6-8 minutes, turning the chicken wings occasionally until very crisp and golden brown. Carefully add the chicken wings into the oil and fry for 1 minute before turning the heat down to a medium – low heat. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood starts to fizz after a second or so, the oil has reached 180☌. Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves.īuild your Wok Clock starting at 12 o’clock with the bowl of marinated chicken wings, followed by the peanuts, garlic, chopped dried chillies and lastly ‘The Sauce’.įill your wok or deep-fryer 1/3 the way up with vegetable oil, and heat to 180☌. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken wings, taking care to use the cornflour/corn starch and baking powder at the end. While its American cousin is usually brined and dredged in a flour and buttermilk mixture, Korean fried chicken tends to be more light and crispy with a thin. Slice through the joint of the chicken wings to separate the flats and drums to make them easier to fry without using excessive amounts of oil.
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