Korean Fried Chicken with Sweet Garlic Sauce
Seonkyoung Longest recipe - Korean
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbs. finely chopped garlic
- 3 Tbs. soy sauce
- 3 Tbs. sugar
- 1/3 cup mirin
- 6 Full chicken wings, removed wingtips, split at joint
- 3/4 cup and 3 Tbs. tempura powder
- Salt and pepper to taste
- 3/4 cup cold water
- Frying oil
- Black and white sesame seeds for garnish
Instructions
- 1
In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings.
- 2
Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste.
- 3
Another large mixing bowl, combine 3/4 cup tempura powder and 3/4 cup cold water with a whisk.
- 4
Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees.
- 5
Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings.
- 6
Remove sauce from heat and it shouldn’t reduced much. Taste if it’s not too salty for your taste. If it is salty, add a bit of water and mix.In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you’d like to.