Sweet & Spicy Korean Fried Chicken

Ingredients:

500g chicken wings

1/2 cup CJ Beksul frying mix

2 tbsp cornflour

2 eggs

2 tbsp vegetable oil

Oil for frying

Marinade

1-2 tbsp ginger garlic paste

1 tsp salt

1/2 tsp black pepper

1 tbsp vinegar

Sauce

3 garlic ~ minced

1/3 cup ketchup

1/3 cup rice syrup

2 tbsp gochujang paste (Korean hot pepper paste)

2 tbsp vegetable oil

Directions/Instructions:

1. In a large bowl, add the chicken together with all the marinade ingredients.  Set aside for 30 mins or overnight.
2. Heat 2 inches of oil in a large heavy frying pan or pot over medium heat for about 10-12 mins until it reaches 350 deg F.  
3. While the oil is heating, combine the chicken marinade with CJ beksul mix, cornflour, and eggs.  Mix together well.
4. Add the coated chicken to hot oil one by one.  Fry them for 12 mins until the chicken is crunchy or golden crispy.  Once turn golden crispy, dish out the chicken over a bowl to remove the excess oil.
5. Let the oil heat up for 2 mins over medium heat until it reaches 380 deg F.  Re-fry the chicken for another 3-5 mins until very crispy or crunchy.
6. In a large skillet, heat 2 tbsp vegetable oil over medium heat.  Stir in minced garlic until light brown for about 30 seconds.  Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon.  Reduce the heat to low and stir until bubbling.  Remove from the heat.
7. Add all the crunchy chicken and mix well with a wooden spoon and sprinkle some roasted sesame seed.  Transfer to a serving plate and serve immediately.

Tip:

If do not have the Korean frying mix flour, you can substitute for the following:

• 1/2 cup potato starch
• 1/4 cup AP flour
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt