Crispy chicken wings in a sticky, sweet and spicey sauce. You can't get much tastier than this. All served with a delicious cucumber kimchi. Recipe below...
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INGREDIENTS:
Serves 4-6
Chicken:
1kg chicken wings
1 tsp ginger (grated)
Salt and pepper
2 cups corn starch (or potato starch)
Vegetable oil for frying
Gochujang sauce:
2 tbsp gochujang paste
5 garlic cloves (minced)
1 inch knob of ginger (grated)
1 tsp sesame oil
4 tbsp rice wine
2 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
1 tbsp brown sugar
Quick cucumber Kimchi:
2 cucumbers
1 tbsp flakey sea salt
2 tbsp gochugaru (korean chilli flakes)
4 cloves garlic (minced)
1 inch knob of ginger (grated)
1 tbsp sugar
1 tsp sesame seeds (toasted)
2 tbsp fish sauce
Garnish:
Toasted peanuts (crushed)
Thin slices of spring onion
METHOD:
Cucumber Kimchi:
1. Cut the cucumber into discs, 1 cm thick. Place into a bowl and add the salt. Mix together, cover and leave to sit for a few hours - this helps remove any excess water from the cucumber. When ready, strain and set aside.
2. Mix together the rest of the ingredients in a bowl then add the cucumber and combine. Place into a sterilised jar and store in the fridge. If eating the same day, leave out at room temperature for at least 2 hours before serving.
Gochujang sauce:
1. In a pan mix together all of the ingredients. Place on a medium-high heat. Bring to a gentle bubble and cook for 1 minute. Remove from the heat until ready to coat the wings.
Chicken:
1.In a bowl mix together the wings, ginger and a pinch of salt and pepper. Leave to marinate for at least 2 hours.
2. Once ready, toss the wings in some corn starch so they are completely coated. Shake off any excess and place on a rack ready to be fried.
3. In a pan heat up the vegetable 160 degrees celsius. Fry the chicken in batches for 5 minutes until lightly golden brown. Remove from the oil and place them onto a cooling rack.
4. Once all of the chicken has had its first fry, heat the oil to 185 degrees celsius. Fry the chicken again for 3 minutes until golden and crisp. Remove form the oil, place into a new bowl and mix together with the warm Gochujang sauce.
TO SERVE:
Serve the freshly fried and coated chicken with the cucumber kimchi, or another kimchi of your choice. Top with thin slices of spring onion and some crushed roasted peanuts. Enjoy!