Twice-Fried Korean Chicken Wings

When I was in Singapore, my friends took me to this Korean restaurant where they are known for their chicken wings.  And no wonder why people would line up for the wings... They were absolutely delicious... the skin was delicate and crunchy and it was coated with this sweet, spicy and sticky chilli glaze.  I love it and I just have to make my home-version and I think it's pretty close :)

I apply the same principle of twice cooked chips to the chickens to ensure maximum crispiness... The chickens are lightly coated in seasoned flour then deep-fried in a lower temperature oil for several minutes, and then cooled and fried again at higher temperature.  I know it sounds a bit like a faff, but it really isn't I promise; and you'll thank me later as you bite into the crackly, crispy chicken skin.

Making the sauce takes hardly any skills... just mix them all together.  But if I may suggest, start with the rice wine vinegar, soy sauce, sugar and stir.  This way, it's easier for the sugar granules to dissolve into the sauce... and then proceed with the rest of the ingredients. I honestly don't know if smoked paprika is widely used in Korean cooking, but I want bacon-y smokiness in the sauce and that's why I use it.  But obviously it's optional; or perhaps add a bit (or a lot) of cayenne pepper if you want to make it extra spicy.  

Most of the ingredients should be available in supermarkets these days, but you will need to make a trip to your local Asian grocery store to get the Korean chilli paste, called gochujang which often comes in a red plastic container.

When you make the sauce, you'll probably think that it's a scant amount to coat all the chicken wings... but have some faith, it will!  I hope that you'll give this a go because it's seriously finger-licking good.

P.S. If you're not in a rush, I would highly suggest you marinade the chicken in a mixture of finely grated garlic, finely grated ginger, soy sauce, toasted sesame oil and white pepper... leave it in the fridge overnight or at least for a couple of hours.  Take it out of the fridge half an hour to an hour before frying so that they go back to room temperature. 

Twice-Fried Korean Chicken Wings
Recipe by Me

1 cup plain flour
2 tablespoons cornflour
1 teaspoon fine salt
1/2 teaspoon ground white pepper

1 kg chicken wings, tips discarded (save for stock), wings separated at the joint

Sauce/Glaze
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon caster sugar
2 teaspoon sesame oil
1 teaspoon smoked paprika (sweet or hot one), optional
1 heaped tablespoon Gochujang paste

Heat a deep, heavy-bottomed sauce pan half full of vegetable oil over a low heat.  Heat this to about 150 C if you have a candy thermometer.

Make the sauce in a big bowl by combining all the ingredients and mixing well. Give it a taste and adjust to your liking.

In a bowl, combine the flour, cornflour, salt and white pepper.  Coat the chicken wings thoroughly with the flour, shaking off most of the excess.

Fry them in batches for about 8 minutes, remove and fry the next batch.  You'll notice the wings will look pale now, but it's nothing to worry about.  They'll be golden soon.

Once all the wings had their first fry, turn up the heat and let the oil reach 180 C, and fry the wings again this time only for approximately 3 to 4 minutes, or until they are golden and cooked all the way through.

Remove the wings and drain on a platter topped with kitchen paper.  Now place the wings in the bowl with the sauce and tossing well until the wings are evenly coated all over... and apply to face.