Korean Fried Chicken - Kyochon Chicken
Chicken wings are fried extra crispy with starch powder and tossed in a honey soy sauce glaze. Can't beat Korean Fried Chicken!
Servings: 2 people
- Chicken wings - 20 pieces ~500 grams
- Milk - 500 ml
- Salt - 4-5 shakes
- Pepper - 4-5 shakes
- Starch powder - few shakes Use potato or corn starch powder
Honey Soy-Sauce Glaze
- Soy sauce - 2 Tablespoons
- Sugar - 1.5 Tablespoons
- Mirin - 1.5 Tablespoons
- Vinegar - 1 Tablespoon
- Honey - 1 Tablespoon
- Black pepper - few shakes
- Oyster sauce - 1/2 Tablespoon optional
- Dried red chili pepper - 1/2 pepper optional
Give the chicken wings a wash - get rid of any debris on them.
Take out a large mixing bowl and place the cleaned chicken wings in. Then pour in the milk. Let it sit in the milk for 20 minutes.
After 20 minutes, drain-off the milk and let the chicken pieces sit in the strainer to drip-off excess milk. (Note: Do not wash off the milk off)
Next, place the chicken wings in a large plastic (ziploc) bag. Season them with salt and pepper. Seal the bag and give it a nice shake. Then add in the starch powder and give another mix.
Put frying pan on a medium-high heat. Place enough oil to create a thin layer on the bottom of the pan. Once it gets hot, place the wings in. Remember to tap-off the extra starch powder from the wings before placing them into the oil.
Fry on both-sides until they get nice and crispy. Make sure to flip them and move them around so that they don't burn. You can also reduce the heat to a low if you see the the oil is splashing around too much.
Once they wings get golden-crispy, turn off the heat and put them onto a plate.
Make Glaze and Coat
Remove oil and give frying pan a quick wipe-down.
Then put frying pan on a medium-low heat. Once it is hot, place the sauce in.
Mix the sauce around with a spatula until it thickens up. Should take around 2-3 minutes.
Then toss in the fried chicken and mix until each piece is well coated.
Serve on a plate. Enjoy!
- If you want to use drumsticks (or other larger chicken pieces), I would recommend deep-frying in a pot.
- See video below for more details