Korean Fried Chicken

Ingredients · for 4 (scales to your household)

• 900 g chicken wings $11.70
• 1 1/2 tsp salt $0.08
• black pepper not counted
• 1 tsp fresh ginger $0.02
• 3 tbsp vegetable oil $0.23
• 1/2 cup cornstarch $0.69
• 1/2 cup all-purpose flour $0.14
• 3/4 cup water $0.00
• 1 tbsp soy sauce $0.17
• 2 tbsp mirin $0.33
• 1 tbsp gochujang $0.25
• 1 tbsp hot sauce $0.62
• 2 tbsp sugar $0.03
• 2 tbsp honey $0.59
• 1 tbsp garlic $0.05
• 4 tbsp water $0.00
• 1/2 tsp sesame seeds $0.03
• 1 tbsp green onion $0.14

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Toss the wings with salt, pepper and ginger and refrigerate at least 2 hours (overnight is better).
2. Combine the sauce ingredients in a pan and simmer 4-5 minutes until slightly thickened, then set aside.
3. Coat the wings in cornstarch, or whisk the flour, cornstarch and water into a smooth batter and dip the wings.
4. Heat the oil to 320-330F and fry the wings in two batches for about 6 minutes until lightly golden, then drain.
5. Raise the oil to 350-360F and fry all the wings together for about 5 more minutes until deep golden and crisp.
6. Toss or brush the hot chicken with the sauce and garnish with sesame seeds and green onion.