Korean Fried Chicken Wings - Crispy, Spicy, Sticky Wings from Heaven!

kfc the real kfc which is

korean

fried

chicken

is one of the best things in the world it's

crispy

on the outside it's full of sweet and sour hot sauce i can't believe we haven't made

korean

fried

chicken

until today we know they love fried chicken so this wednesday wok is for the people it is for you the video itself is sponsored by neff and in fact we use all neff appliances here in the cooking school we are going to start with some ginger and garlic now I want the ginger and a little garlic for the marinade for my chicken and it looks like there are a lot of ingredients here, but the actual cooking process is really nice and simple as long as you're confident about frying at home and I'll show you. how to be confident anyway, so don't worry, I'm finely chopping some of this garlic and then I'll save the rest of the garlic instead of slices to put in this enveloping sauce at the end, so all my finely chopped ginger and the garlic can go right into the chicken, now we're going to season these chicken

wings

well, with a little bit of salt and pepper and then you want to start massaging that flavor into those chicken

wings

and I have my chicken wings in halves. here, so you have easy pieces to eat now, this dish is actually much easier than you think to make a super

crispy

batter for your Korean fried chicken wings and first of all, we get some corn flour, a flour of corn either way it's going to make this really crispy and it's a little bit finer than all-purpose flour, it's got that kind of almost chalky texture, you want a good amount just to wrap all those wings, but then to make it even crispier and create little bits of texture around each piece. skin, I have some baking powder and this will almost make the cornmeal swell a little when it comes into contact with the oil.

Frying at home isn't as difficult as you might think and part of that is getting the right batter. The second part is understanding the heat of the oil to make sure you get a good initial high heat seal around each wing when you fry, so I couldn't fry all of these wings at once in a wok of oil. It's your time and you'll get there very easily if you follow these simple instructions. Before I fry all that chicken, I'm going to prepare a little wok watch with ingredients to finish, that's the glaze and that kind of

sticky

sauce that goes. around that crispy chicken I have my whole load of garlic there I have some soaked dried red chilies you can just sauté them dry but then they burn very very quickly and then to finish I have some crushed peanuts and sesame seeds and then last but not least importantly, prepare your sauce so that you are fully prepared and can focus on the frying process and that again should help you have confidence now, the sauce starts with the famous gochujang, it is a Korean

spicy

chili paste that has a kind of sweetness or texture similar to hoisin sauce light soy to give it a salty touch a little bit of mustard brings a depth of spiciness honey and now we're getting to the sweet so we've got

spicy

, salty and salty we're balancing this Eliminates that kind of gray taste sweet from your honey and also a little brown sugar.

Lastly, we want a perfect balance between sweet and salty. I'm going to use a little bit of rice vinegar here, which you might sour, but you won't. Try some acidity so the sauce can sit in my mini wok watch here, I'm frying at home now, especially chicken wings, where there's quite a bit of meat to fry in one go, it can be a little daunting, don't be. afraid, just follow these rules, first rule, don't walk away, so second rule, we will start the chicken wings and the frying process on high heat. I have filled my oil no more than half of my wok and that oil.

It needs to get very hot, anything made of wood will show you how hot the oil is. You can see my chopsticks. My wooden chopsticks are bubbling immediately. That tells me that my oil is between 170 and 180 degrees C. Number three, never allow the oil to get hot. smoke if your oil or this amount of oil is too hot it could catch fire so take care of it don't do anything else we will start frying when you start frying again I'm not going to put all these wings in at once I'll probably have to do two or three batches little by little so that it retains the heat and does not lose too much heat in the oil when you take the chicken you want. to dust the pieces a little before placing them in the wok and I tend to prepare four or five pieces before I start frying them, carefully place them one by one and you can see that I am frying with confidence here.

Just enjoy it, but make sure to focus once you have your first batch of chicken. I highly recommend lowering the heat and only do this when frying chicken wings or whole pieces of chicken because you want to make sure it cooks through and stays nice and crispy on the outside. you want it to be golden brown, not flat, so now I'm on low heat and I'm going to fry these wings for about 8 to 10 minutes, so once the chicken is a nice golden brown color, just give it another minute or so, You may want to turn up the heat during the last minute just to get that extra level of crispiness and in fact, once those bubbles have really subsided, it means your chicken is definitely cooked through because not much water, liquid or moisture is coming out. from the meat to the oil, look at this, I mean, it's so crispy you could eat it as is, I'm pretty.

I sure have a cheeky taste behind the scenes until the last moment and this is where it's a good time to talk about our sponsors Neff because we have here our gas wok burner, a serious fire perfect for home Chinese or Asian cooking and especially for something like this because what I want is to quickly sauté my garlic in my chili and then when my sauce goes in, I want it to boil vigorously and caramelize almost immediately, my garlic goes in, do you want to listen? that sizzle never lose it's sizzle guys just give it a quick stir and then my chillies let them blister for about 10 seconds and then at this really high heat the wok should be smoking hot at this point my sauce can go straight to take that to a vigorous boil when you see the heart starting to boil right away, stir it around a little so the edges of the sauce don't burn once it has this nice,

sticky

texture, you're ready to put the chicken in now.

Ready for this, get ready because once the chicken goes in, I'm going to stir it five or six times and then the chicken comes right out. If you need both hands, turn it over and then serve. Look. to these guys i'm salivating just serving them the rest of my peanut and sesame seed mix and going over that my proper kfc korean fried chicken thanks to the sponsors neph this is one of those dishes where you want to build a wall around so no one else can get in maybe even a chicken hitting the key just for me thank you chicken gods thank you neff for creating such an amazing wok burner things about korean fried chicken it is so perfectly balanced this is some deep stuff some lingering spice the sweetness of that honey and the sour tinge of the sugar, but not really sour, it's just perfectly balanced.

There are many other dishes like this, you know, sweet and sour pork or other different dishes, don't forget to watch those videos on the channel. I'm also going to continue eating