Korean Fried Chicken

Korean Fried Chicken


for the chicken wings

  • 8 chicken wings, separated into flat pieces and drumettes.
  • ½ cup corn flour
  • ½ cup regular flour (all purpose)
  • ½ teaspoon baking powder
  • 1 teaspoon salt

for the batter

  • ¾ cup corn flour
  • ⅓ cup flour (all purpose)
  • ½ teaspoon baking powder
  • ¾ cup vodka
  • ½ cup water
  • 1 teaspoon salt
  • peanut oil/Canola oil for frying

for the sauce

  • 1 cup soft brown sugar
  • ½ cup soy sauce
  • ¼ cup fish sauce
  • ¼ cup rice wine vinegar
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 red chilli, finely chopped


  1. For the chicken wings, combine the cornflour, flour, baking powder and salt and add the chicken wings. Make sure the chicken wings are well covered in the flour mixture.
  2. Remove the chicken wings from the flour and shake off the excess. Place on a wire rack and in the fridge for 30 minutes to allow the chicken wings to dry out.
  3. In the meantime, combine all the sauce ingredients in a small saucepan and allow to simmer for 20 minutes until the sauce has the consistency of maple syrup.
  4. Remove from the heat and set aside.
  5. Heat the oil in a pot.
  6. For the batter, combine all the ingredients and mix together. The batter needs to be quite thin, almost like single cream.
  7. Dip the chicken wings in the batter and fry in the oil until crisp and golden. Chicken wings need around 8-10 minutes to cook.
  8. Remove the chicken wings from the oil and place in the sauce. Remove and serve with the remaining sauce.


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