Korean Fried Chicken Wings
Top 8 free recipe for classic Korean Fried chicken
Equipment
- Deep cooking pot
- Cooking Thermometer
- Kitchen Knifes
- Large Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Cooling rack
- Small Sauce Pot
Ingredients
- 20 Whole Chicken Wings divided
- 1 cup Arrowroot Starch
- 1 cup Gluten-Free Flour
- 1-2 cups Water
- 1 tsp Cayenne Pepper
- 1 tsp Salt and Pepper
- Cooking Oil for frying
"Soy" Garlic Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Ginger minced
- 2 cloves Garlic minced
- ¼ cup Coco Aminos
- Water
- ¼ cup Brown Sugar
- ½ tbsp Arrowroot Starch
Instructions
- With a sharp kitchen knife, split wings into drumettes and flats and set aside in a large mixing bowl
- Next, whisk together flour, starch, cayenne, salt & pepper and slowly add water into a pancake-like batter consistency
- Take your large mixing bowl and incorporate starch mixture to coat wings and cover and refrigerate for 30 mins to an hr
- While chicken is marinating, prepare "soy" garlic sauce in a small saucepot simmering on low sesame oil, garlic, ginger, and coco aminos then whisk in brown sugar and arrowroot starch combined with water
- Allow the sauce to simmer on low heat to thicken and begin heating up cooking oil to 350° for frying in a cooking pot
- Once cooking oil has reached 350°, remove your wings from the refrigerator and begin frying 6-8 pieces for 8 mins until lightly golden brown
- When wings are fried to a light golden brown remove chicken from oil and allow the chicken to cool and rest on a lifted cooling rack (repeat until all wings are cooked)
- After wings have rested bring cooking oil to 360-370° and add wings back into the oil to fry for a second time to a medium golden brown
- Repeat fry until all wings are double fried, then transfer your wings into a large mixing bowl and toss wings with the "soy" garlic sauce until wings are evenly coated and serve