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Crispy Korean Fried Chicken Wings with Sweet & Sour Sauce
A classic Korean street‑food style fried chicken wing: marinated overnight, double‑fried for extra crunch, and tossed in a glossy sweet‑sour gochugaru sauce. Perfect with a cold beer.
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Cost Breakdown
Critical Success Points
- • Marinating the wings overnight
- • Maintaining precise oil temperatures (150°C then 190°C)
- • Coating the wings with egg white and cornstarch
- • Achieving a syrupy consistency for the sauce
Safety Warnings
- • Hot oil can cause severe burns – use a deep‑fat thermometer and never leave the pan unattended.
- • When tossing wings with hot sauce, wear long sleeves and keep a lid nearby in case of splatter.
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