I am obsessed with Korean Fried Chicken, there is something about juicy crispy wings coated with a hot and sweet sauce which is just heavenly. I wanted to recreate these at home although I'm not a fan of deep frying food. It's such a faff and leaves everything smelling of oil. I decided to adapt the recipe from KFC (Korean Fried Chicken) to KBC (Korean Baked Chicken). With the use of two food bags this is a speedy and mess-free recipe. I would recommend serving this as part of a main meal or starter.
Do make sure you buy whole chicken wings consisting of 3 parts, if you can't find them in the meat section of the supermarket, ask at the meat counter. For those of you who are worried about sourcing the Gochujang (red chilli paste) and Gochugaru (red pepper powder) they are available on Amazon!
Serves 2 (or 1 if you eat like me)
Hands-on Time 15 minutes
Cooking Time 30 minutes
6 Chicken wings (complete wings from joint to tip), approx. 400-500g
2 tbsp Corn flour
1 tbsp Oil (vegetable or sunflower)
Salt and pepper for seasoning
2 tbsp Light soy sauce
1 tbsp Mirin rice wine
1 tbsp Light brown sugar
2 tbsp Honey (runny)
1/2 tbsp Sesame oil
1/2 tbsp water
1 1/2 tbsp Gochujang
1/4 tsp Gochugaru
2 Garlic cloves
Root ginger, half thumb sized amount
1 tsp Sesame seeds (optional)
2 Sealable food bags
Saucepan, medium sized
Preheat the oven to 200°C/180°C(Fan)/400°F/Gas mark 6.
Line a baking tray with parchment.
Add the chicken to a food bag with 1 tablespoon of cornflour, and season with salt and black pepper.
Seal and shake until the chicken is coated.
Transfer the chicken to the second food bag and add the oil. Shake again.
Transfer back to the flour bag, add the second tablespoon of cornflour and shake one last time.
Tip the chicken out onto the baking parchment and space apart.
Pop into the oven onto a middle shelf for 30 minutes.
Turn the chicken over half way through its bake.
Whilst the chicken is baking it’s time to get on with the sauce.
With the exception of the sesame seeds, add all of the remaining ingredients to the saucepan, grating the ginger and garlic over the top last.
When the chicken has 5 minutes of cooking time left, stir the ingredients together with a spatula and place over a high heat until bubbling.
Reduce the heat to the lowest it will go and leave to simmer for 2 minutes, stirring occasionally.
When the chicken has finished baking, take the saucepan off the heat.
Tip the chicken into the saucepan and gently coat with the sauce.
Serve the chicken on a plate or in a bowl, ensuring you pour any remaining sauce over the top.
Scatter the sesame seeds over the top if you wish and tuck in!