This will give a chemical reaction to make a light crackly crispy crust. Dip each chicken wing into the soda water, then back into the breading. In a small bowl, add the soda water, about 2 cups. Coat each wing with the breading and press or squeeze the chicken tightly to adhere. In another bowl, mix all the breading ingredients with half of the spice rub. Mix until evenly coated and set them aside to marinate for a few minutes. Season with half of the spice rub then add the gochujang. Place the chicken wings in a bowl and drizzle the rice wine vinegar and mix by hand. You can also use this recipe for chicken thighs and chicken drumsticks (adjust cooking time). I used half drummettes and half wingettes. These Korean fried chicken wings are so crispy and delicious with honey glaze and sesame seeds that stay crunchy for hours! It comes with pickled Korean radish. My version of this recipe is inspired by my favorite takeout in our local Korean Restaurant. Korean fried chicken is known for its thin crispy crackly crust and for not using batter with egg and buttermilk.
What makes Korean Fried Chicken different? However, baking powder is typically used in other fried chicken recipes that use a bit of acid or don’t contain acid in which the batter has buttermilk, egg, and flour to give an airy light batter. It breaks the protein and also tenderizes the chicken to crisp up. Because of the chemical reaction of the baking soda to the acid (vinegar and soda water).
I found adding a bit of baking soda to the breading and then dipping the chicken into soda water, creates a light crackly-crispy crust. Then double-deep fried until super crunchy, making this Korean-fried chicken so crispy. So what makes this popular Korean fried chicken so crispy? The use of cornstarch or potato starch (gluten-free) to make a light breading that creates a thin crust. What makes this delicious is the perfect balance of Korean spices and the combination of light breading for a crunchy crust. This Korean Fried Chicken Wings Recipe is made of Gochujang, Korean spices, and cornstarch or potato starch. Double Deep fried until crackly crispy then tossed in delicious Honey-soy-sesame glaze! These Korean Fried Chicken Wings are crunchy and flavorful. Jump to Recipe Jump to Video Print Recipe
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