Spicy Chilli Fried Chicken
These crispy, sticky Korean fried chicken wings are a masterful blend of spicy, sweet, and savoury notes that create a truly addictive experience. Featuring a shatteringly crisp cornflour and baking powder batter, each wing is tossed in a vibrant glaze of Gochujang, honey, and garlic, then finished with crunchy peanuts and sesame seeds. It is the ultimate crowd-pleasing appetiser that brings authentic street-food magic straight to your kitchen.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
The sauce is a delicate balance of Gochujang (spicy chili paste), honey, soy sauce, and brown sugar; keep the rice vinegar subtle so it adds brightness without making the dish taste sour.
When deep-frying, avoid overcrowding the wok; fry in small batches to ensure the oil temperature remains high enough to create an initial seal and keep the chicken from becoming greasy.
Keep the oil heat consistent—start high to seal, then lower the heat once the chicken is in to cook it through, and finally turn it up for the last minute to achieve a perfect golden-brown finish.
The final glaze must be brought to a vigorous boil until sticky before tossing with the fried wings, ensuring each piece is perfectly coated in the spicy-sweet caramelised sauce.
Prepare Chicken
Finely chop the garlic and ginger, then season the chicken wings with salt and pepper, massaging the flavours thoroughly into the meat.
Create Batter
Toss the seasoned wings in a mixture of cornflour and baking powder until every piece is evenly and generously coated with a textured, dry batter.
Fry Chicken
Heat oil in a wok to 170°C, then deep-fry the wings in small batches, reducing the heat once added to cook through, and finishing on high heat for 1 minute to ensure a crispy golden finish.
Glaze
Sauté the remaining garlic and dried chillies, pour in the sauce ingredients, bring to a vigorous boil until sticky, then quickly toss the crispy chicken through the glaze.
Serve
Transfer to a serving platter and garnish immediately with a sprinkle of crushed peanuts and toasted sesame seeds for an extra layer of nutty crunch.
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Ingredients
| Chicken Wings | 1 kg |
| Ginger | 1 tbsp |
| Garlic | 3 cloves |
| Cornflour | 150 g |
| Baking Powder | 1 tbsp |
| Gochujang | 2 tbsp |
| Light Soy Sauce | 1 tbsp |
| Mustard | 1 tsp |
| Honey | 2 tbsp |
| Brown Sugar | 2 tbsp |
| Rice Vinegar | 1 tbsp |
| Garlic | 4 cloves |
| Dried Red Chillies | 5 |
| Crushed Peanuts | 2 tbsp |
| Sesame Seeds | 1 tbsp |
