韓式炸雞（醬油蒜味＋甜辣）Korean Fried Chicken, Two Ways (Soy Garlic and Sweet Chilli)

Prep 20 min·Cook 45 min·Rest 30 min

1. 1You're here
   Step 1.

   Pat the wings very dry with kitchen paper.

   1 kg Chicken wings, split at the joints

2. 2
   Step 2.

   Toss with the salt, pepper, garlic and ginger and leave for 30 minutes (or overnight in the fridge).

   1 kg Chicken wings, split at the joints1 tsp Salt½ tsp Black pepper2 cloves Garlic, grated5 g Ginger, grated

   30 minMarinate
3. 3
   Step 3.

   Whisk the cornflour, flour, baking powder, salt and ice-cold water into a thin batter, like single cream.

   60 g Cornflour60 g Plain flour1 tsp Baking powder½ tsp Salt150 ml Ice-cold water

   Batter / coating
4. 4
   Step 4.

   Heat the oil in a deep pot to 170°C. Coat the wings in batter and let the excess drip off.

   1.5 l Oil for deep-frying (sunflower or rapeseed)1 kg Chicken wings, split at the joints

5. 5
   Step 5.

   Fry in batches for 8–10 minutes until pale golden and cooked through (75°C at the thickest part). Drain on a rack.

   1 kg Chicken wings, split at the joints1.5 l Oil for deep-frying (sunflower or rapeseed)

   10 minDeep-fry

   Wok-chan's tip鑊仔貼士

   Don't crowd the pot: the oil temperature drops and the crust turns greasy.
6. 6
   Step 6.

   For the glaze, fry the garlic, ginger and chillies in the oil over a low heat for 1 minute without browning.

   1 tbsp Cooking oil6 cloves Garlic, finely chopped5 g Ginger, finely chopped2 Dried red chillies

   Stir-fry
7. 7
   Step 7.

   Add the soy, sugar, honey and water and simmer for 3–4 minutes until syrupy. Warm the yangnyeom sauce in a second pan.

   3 tbsp Light soy sauce2 tbsp Sugar2 tbsp Honey or golden syrup3 tbsp Water120 ml Sweet and Spicy Korean Chicken Sauce (Yangnyeom)

   4 minSauce making / reducing
8. 8
   Step 8.

   Reheat the oil to 180°C and fry the wings again in batches for 2–3 minutes until deep golden and crackly.

   1 kg Chicken wings, split at the joints1.5 l Oil for deep-frying (sunflower or rapeseed)

   3 minDeep-fry

   Wok-chan's tip鑊仔貼士

   The second fry drives out moisture from the crust; it's what keeps it crisp under the sauce.
9. 9
   Step 9.

   Toss half the wings in the soy garlic glaze and half in the yangnyeom sauce, in large bowls. Scatter with sesame seeds and spring onion and serve at once.

   1 kg Chicken wings, split at the joints3 tbsp Light soy sauce120 ml Sweet and Spicy Korean Chicken Sauce (Yangnyeom)1 tbsp Toasted sesame seeds2 stalks Spring onions, sliced