Korean Fried Chicken
Korean Fried Chicken



  • 500g quality chicken wings
  • Large chunk of ginger, grated
  • 50g cornflour
  • Veg oil, for frying
  • Sesame seeds and spring onion, to serve
  • 6 tbsp dark brown sugar
  • 2 tbsp chilli paste
  • 2 tbsp soy sauce
  • 2 crushed garlic cloves
  • Small piece of ginger, grated
  • 2 tsp sesame oil
  • Make the sauce by adding all the ingredients to a saucepan, and simmering gently until syrupy. Remove from the heat, and leave to one side.
  • Season the chicken wings with salt, pepper, and grated ginger. Toss in the cornflour, then fry for 10 minutes in about 2cm of veg oil over a decent heat. Once crisp, remove from the pan, and drain on kitchen paper. When ready to serve, reheat the sauce, and toss the chicken wings in it. Tip into a bowl with the sesame seeds and spring onions, and enjoy!
30 mins
4 serving

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