This recipe is adapted from Serious Eats recipe for Korean Fried Chicken Wings, the links are below for the original recipes:
Chicken:
Sauce:
Sweet & Spicy Sauce
1/4 cup gochujang
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
Chicken
Kosher salt
3/4 cups corn starch
1 teaspoon baking powder
4 Thinly Sliced Chicken Breasts (You can use chicken thighs if you prefer)
2 quarts peanut oil (preferably) for frying, but I used vegetable oil.
1/2 cup all-purpose flour
2 Teaspoons Salt
1/2 cup cold water
1/2 cup vodka
Hamburger or Brioche Buns for the chicken
Cucumber Salad
2 Cucumbers or 1 Large English Cucumber
1 Small to Medium Red Onion
1/3 Cup White Wine Vinegar
1/4 Water
1 Tablespoon Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
Step 1: Pep the Chicken
Dry your chicken breasts thoroughly with some paper towels. Tenderize the chicken, lightly coat with flour, place on a rack or sheet. Place in the fridge for at least two hours or overnight. Drying the chicken properly is what ensures the batter will stick to the chicken.
Step 2: Make the Sauce
Make the sauce by simply stirring all the ingredients until completely combined and set aside.
Step 3: Make the Cucumber Salad
Combine vinegar, water, salt, sugar and pepper in a bowl or jar. Thinly slice the cucumbers to about the thickness of hamburger pickle slices and set aside. Slice onion into thin onion slices. These are not to be diced. You want onion strips like you would for salad. Combine onions and cucumber into the salad liquid and toss together. Set aside.
Step 4: Make the Chicken
When ready to fry, preheat oil to 350°F (177°C) in a large wok, Dutch oven, or deep fryer.
Combine all chicken batter ingredients ingredients except for oil and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
Working one at a time, dip the chicken into the batter and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Be sure not to crowd the pot and cook only two breasts at a time. Carefully lower wing into hot oil. Fry, using a metal spider or slotted spatula to rotate and chicken once as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.
Toss or bast with the sweet and spicy chili sauce. Layer the cucumber salad on the bottom bun then place the chicken on top and enjoy!
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