The inimitable taste of Korean fried chicken

Red pepper paste gives Korean fried chicken its unique flavour and colour. (Low Bee Yinn pic)

What’s not to love about fried chicken, coated in a crisp, crunchy batter and deep-fried to golden perfection.

Here’s a recipe that features gochujang, Korean red pepper paste, to add extra dimension to the flavour.

Ingredients

• 450 g chicken wings, drummettes and wingettes
• salt
• ground black pepper
• 1/2 cup potato starch
• oil, for deep-frying
• white sesame, for garnishing

Dressing

• 2-3 tablespoons Korean gochujang, red pepper paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon hot water
• 2 tablespoons honey
• 1 tablespoon soy sauce

Method

• Season the chicken with salt and black pepper, then coat well with the potato starch. Set aside.
• Combine all the ingredients for the dressing, stir to mix well.
• Heat up a Dutch oven, deep skillet or pan with 7 cm of oil and heat to 190ºC.
• Coat the wings again and shake off the excess potato starch. Drop the wings gently into the oil and deep-fry until light brown or when they are cooked and become crisp.
• Remove the fried chicken and drain on paper towels.
• Combine the dressing and the wings and toss to coat well.
• Garnish with the sesame seeds and serve immediately.

Gochujang: Gochujang is Korean red pepper paste. It is one of the core ingredients in Korean cooking. It should be available in Korean grocery stores or the supermarket.

This recipe first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.

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