Korean Fried Chicken

By Panlasang Pinoy

Ingredients

3 lbs. chicken wings
8 grams Maggi Magic Sarap
1 teaspoon ginger (minced)
3 1/2 cups canola oil
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup water
1 tablespoons onion (minced)
2 teaspoon garlic (minced)
1 teaspoon ginger (minced)
2 1/2 tablespoons honey
1 teaspoon sesame oil
1 tablespoon soy sauce
1/4 cup mirin (see notes below)
2 tablespoons hot sauce
2 tablespoons gochujang (see notes below)
1 1/2 tablespoons cooking oil

Prep Time40mins
Cook Time25mins
Servings8

Instructions

Combine chicken wings, 1 teaspoon minced ginger, and 8 grams of Maggi Magic Sarap in a large bowl. Mix well. Let it stay for 15 minutes.

Meanwhile, make the sauce by heating 1 1/2 tablespoons of cooking oil in a saucepan. Saute the onion, ginger, and garlic for 30 to 40 seconds. Add mirin, and soy sauce. Let boil and then add the honey, gochujang, hot sauce, and sesame oil. Stir and continue simmering until the mixture thickens. Set aside.

Heat 3 1/2 cups of canola oil in a deep pan or wok.

Combine all the batter ingredients in a large bowl. Stir until well blended.

Dip the chicken wings into the batter. Note: let the excess batter drip.

Fry the chicken wings by batch for 5 to 7 minutes. Remove from the pan and let it rest for 10 minutes.

Put the fried chicken wings back into the pan. Deep fry for 5 to 6 minutes of until the color turns golden brown. Remove from the pan and let it cool down.

Brush each piece of chicken wing with sauce.

Arrange on a serving plate. Serve. Share and enjoy!