Korean Fried Chicken

Method

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1. Pat the wings completely dry and toss with the salt, pepper and ground ginger. Leave 20 minutes.

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2. Whisk the cornflour, plain flour and baking powder with the cold water into a thin batter, about the consistency of single cream.

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3. Heat the oil to 160°C / 320°F.

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4. Dip each wing in the batter, letting the excess drip off, and fry in batches of six for 7 to 8 minutes until pale gold and cooked through.

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5. Lift onto a rack and rest for at least 5 minutes. Steam will escape and the crust will firm up.

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6. Raise the oil to 190°C / 375°F and fry the wings again, all together, for 3 to 4 minutes until deep golden and audibly hard.

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7. Meanwhile simmer all the glaze ingredients in a wide pan for 3 to 4 minutes until glossy and slightly thickened.

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8. Tip the hot wings into the glaze and toss quickly for 20 seconds to coat.

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9. Serve immediately with sesame seeds, spring onions and pickled radish to cut the richness.

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Chef’s Tips

• A thin batter, not a thick one. Korean fried chicken has a shell, not a jacket.
• The rest between fries is essential and cannot be skipped.
• Serve half plain and half glazed — the traditional "half and half" order.

Pairing Suggestions

• Cold beer — the Korean chimaek tradition of chicken and beer exists for a reason
• Serve with pickled radish and a cold lager
• Finish with fresh fruit

Storage & Reheating

Best immediately. Unsauced wings keep 2 days; re-crisp at 200°C / 390°F for 8 minutes, then glaze fresh.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.