Korean Fried Chicken 🍗👨🏻‍🍳🔥 with Special Sauce!! @kgcus

Ingredients

• 1 pound Chicken Wings (bone‑in, skin‑on; pat dry)
• 20 grams Garlic (minced)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 cup Pea Flour (gluten‑free alternative to wheat flour)
• 1/2 cup Cornstarch (divided: half for batter, half for sauce)
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Ginger Powder
• 1 teaspoon Paprika
• 1/8 teaspoon Nutmeg (a pinch)
• 2 tablespoons Sugar (for batter)
• 1/3 cup Water (for batter)
• 1/2 cup Soy Sauce (regular or low‑sodium)
• 1/4 cup Sugar (Sauce)
• 1/4 cup Water (Sauce)
• 10 grams Scallion (thinly sliced)
• 40 grams Onion (diced)
• 1/4 teaspoon Ginger (Sauce) (ground)
• 40 grams Apple (peeled and grated (adds natural sweetness))
• 4 Whole Peppercorns (lightly crushed)
• 1 Bay Leaf
• 20 grams Garlic (Sauce) (minced)
• 2 tablespoons Gochujang (Korean Red Pepper Paste) (or "Chong Wang Jang" as referenced)
• 4 cups Vegetable Oil (for deep‑frying; use a high smoke‑point oil)

Instructions

1. Season the Chicken

   Pat the chicken wings dry with paper towels. Toss them with minced garlic, 1/2 tsp black pepper, and a pinch of salt.

   Time: PT5M

2. Prepare the Dry Batter

   In a large mixing bowl combine pea flour, 1/4 cup cornstarch, salt, baking powder, onion powder, garlic powder, ginger powder, paprika, nutmeg, black pepper, and 2 tbsp sugar. Whisk until evenly mixed.

   Time: PT5M

3. Make the Wet Batter

   Add 1/3 cup cold water to the dry mixture and whisk quickly to form a thick but pourable batter. It should coat the back of a spoon without dripping too fast.

   Time: PT2M

4. Coat the Wings

   Using tongs, dip each wing into the batter, allowing excess to drip off. Place coated wings on a wire rack for 2 minutes.

   Time: PT5M

5. Heat Oil for First Fry

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat to 350°F (180°C).

   Time: PT8M

   Temperature: 350°F

6. First Fry (Blanch)

   Carefully lower half the wings into the oil. Fry for 3‑4 minutes until just pale golden. Remove with tongs and set on paper towels.

   Time: PT8M

   Temperature: 350°F

7. Rest Between Fryings

   Let the partially cooked wings rest for 5 minutes. This allows steam to escape, keeping the crust crisp.

   Time: PT5M

8. Second Fry (Crisp)

   Re‑heat oil to 375°F (190°C). Fry the wings a second time for 2‑3 minutes until deep golden and crispy. Transfer to fresh paper towels.

   Time: PT5M

   Temperature: 375°F

9. Prepare the Ginseng Soy Sauce

   In a saucepan combine soy sauce, 1/4 cup water, and 1/4 cup sugar. Bring to a gentle boil, stirring until sugar dissolves. In a small bowl mix the remaining 1/2 cup cornstarch with 1/4 cup cold water to make a slurry; whisk into the sauce. Add scallion, diced onion, minced garlic, grated apple, ginger powder, crushed peppercorns, bay leaf, and gochujang. Simmer 5‑7 minutes until thick and glossy.

   Time: PT10M

10. Combine Wings and Sauce

    Place the fried wings in a large bowl, pour the hot sauce over them, and toss until each piece is evenly coated. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g