Serves 4
Korean Style Fried Chicken
- Prep Time
- 10 min.
- Cooking Time
- 10 min.
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 10 min.
- Method
- Direct
Ingredients
- 500g chicken wings cut into two pieces
- Large chunk of ginger, finely grated
- 50g corn flour
- Vegetable oil, for frying
- Sesame seeds
- Sliced spring onion, to serve
For the sauce
- 6 tbsp dark brown sugar
- 2 tbsp gochujang Korean chili sauce or siracha
- 2 tbsp soy sauce
- 2 large garlic cloves, crushed
- Small piece of ginger, grated
- 2 tsp sesame oil
Special Equipment
- Wok
Instructions
- 01To make the sauce, put the ingredients into a small saucepan and simmer gently until thick, around 3-4 mins. Take off the heat and set aside.
- 02Season the wings with salt, pepper and the grated ginger. Cure for at least an hour.
- 03Coat the chicken with the corn flour until completely covered.
- 01Prepare the barbecue for direct medium-high heat. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
- 02Heat about 5cm of vegetable oil to 170°C in the GBS Wok directly over the heat.
- 03Fry the chicken wings for 6-8 mins until crisp, turning halfway. Remove from the oil and place on a cooling rack with kitchen paper so they can drain.
- 04Allow the oil to reheat to 190°C. Cook for a further 4 minutes until golden and really crispy.
- 05Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
In the kitchen
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 500g chicken wings cut into two pieces
- Large chunk of ginger, finely grated
- 50g corn flour
- Vegetable oil, for frying
- Sesame seeds
- Sliced spring onion, to serve
For the sauce
- 6 tbsp dark brown sugar
- 2 tbsp gochujang Korean chili sauce or siracha
- 2 tbsp soy sauce
- 2 large garlic cloves, crushed
- Small piece of ginger, grated
- 2 tsp sesame oil
Special Equipment
- Wok
Instructions
- 01To make the sauce, put the ingredients into a small saucepan and simmer gently until thick, around 3-4 mins. Take off the heat and set aside.
- 02Season the wings with salt, pepper and the grated ginger. Cure for at least an hour.
- 03Coat the chicken with the corn flour until completely covered.
- 01Prepare the barbecue for direct medium-high heat. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
- 02Heat about 5cm of vegetable oil to 170°C in the GBS Wok directly over the heat.
- 03Fry the chicken wings for 6-8 mins until crisp, turning halfway. Remove from the oil and place on a cooling rack with kitchen paper so they can drain.
- 04Allow the oil to reheat to 190°C. Cook for a further 4 minutes until golden and really crispy.
- 05Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
In the kitchen
At the barbecue
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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