Spicy Korean Fried Chicken

Reprinted with permission from Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019. Photo credit: Hyegyoung K. Ford Author’s Instagram: @beyondkimchee, Publisher: @pagestreetpublishing

In a large bowl, toss the chicken wings with the salt, ginger, black pepper and rice wine; set them aside for 15 minutes. 
Prepare the sauce. Grate the onion on a fine cheese grater and place it in a small pot. Add the rest of the sauce ingredients and mix well. Place the pot over medium-high heat and bring to a gentle boil. Lower the heat to low and simmer for 3 to 4 minutes; remove it from the heat and set it aside. 

In a large pot, heat the oil over medium heat until it reaches 350°F (175°C). 

Put the cornstarch into a large, resealable plastic bag. Add the chicken wings to the bag and shake well to coat them evenly. Remove the wings from the bag, shaking off the excess starch. Working a small batch at a time, deep-fry the wings until they’re pale golden brown, 3 to 4 minutes. Using a metal strainer, remove the chicken from the oil and give each piece a little shake to remove any excess oil. Transfer the chicken to a paper towel–lined plate and let them sit for 5 minutes. 

Return the first batch of chicken to the pot for the second deep-frying and cook until the wings turn slightly dark golden brown, 2 to 3 minutes. Finish the rest of chicken wings in the same method. 

Using a pastry brush, brush the wings with the sauce and sprinkle the chopped walnuts on top. Serve hot or at room temperature. 

Cook’s Tip: If you want to try a more exotic flavor, try adding 2 teaspoons (4 g) of curry powder to the chicken when you marinate the wings. It adds another layer of piquancy and goes really well with the chili paste.