Feb 28, 2016

Yogiyo Korean Fried chicken

written by Ben Ansah

korean fried chicken


 Chicken Wings
dry coating
1.5kg chicken wings
40g cornflour
½ tbsp salt
1/2tsp baking powder

100g corn flour
50g rice flour
50g plain flour
1 tsp. baking powder
1 ½ tbsp. salt
2 tsp. garlic granules
250ml water

Enough oil to deep fry

Gochujang glaze

2 garlic cloves, roughly chopped
5 tbsp. Yogiyo gochujang
1 tbsp. Ginger, finely chopped
1 tbsp. sesame oil
2 tbsp. Runny honey
1 tbsp. toasted sesame seeds



Firstly make the glaze that you will coat the chicken wings in after cooking and can be done in advance.

  1. Using a pestle and mortar or food processor, puree the garlic cloves to a smooth paste. Add to a solid bottomed saucepan along with the other ingredients.
  2. Heat so it gently simmers and gradually thickens, whilst stirring occasionally to stop the sugars from burning on the bottom of the pan. After 3 minutes put to one side.

Cut the tips from the wings and chop each wing in half at the joint

  1. Pat wings dry.
  2. In a bowl mix the dry coat ingredients together and then one by one cost the wings with mixture. Tap excess flour from the wings and leave to rest on a metal rack
  3. Fill deep flyer or pot with oil and heat to 180 degrees Celsius
  4. Once oil is at temperature, In a bowl mix dry ingredients for batter , and then add water and whisk together well
  5. (best done in a few batches) Using tongs dip each wing into the in the batter making sure its well coated and transfer straight into the oil.
  6. Fry until light gold colours, about 5-7 minutes and transfer to a rack
  7. When all chicken is fried ensure oil temp is a 180’c then fry the wings once more until they turn to a deeper brown colour, around 4-6 minutes .
  8. Let the chicken rest until cool enough to handle then transfer to a serving dish and drizzle Gochujang glaze over the top.

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