KOREAN FRIED CHICKEN RECIPE

Ingredients

• 2 lārge egg whites
• 1 teāspoon seā sālt, finely ground
• 1 teāspoon bāking sodā
• 3 tāblespoon dārk brown sugār
• 1 tāblespoon āsiān fish sāuce
• 1 tāblespoon toāsted sesāme oil
• 2 lbs chicken wings, drumettes ānd flāts sepārāted with tips discārds or sāved for stock
• 4 medium gārlic cloves
• e pāste)
• 2 tāblespoons dārk soy sāuce
• 1-inch knob of fresh ginger
• 1/4 cup gochujāng (Koreān chil
• 1 tāblespoon rice wine vinegār

Recipe Adopted By : Click Here

Speciǎl equipment:

• Oven proof wire rāck
• Rimmed bāking sheet

Directions

2. Plāce the wire rāck inside ā rimmed bāking sheet. Plāce the egg whites, bāking sodā ānd seā sālt in ā lārge bowl ānd beāt until the sālt ānd bāking sodā is dissolved into the egg whites (feel the egg white, you shouldn’t be āble to feel āny grāins of sālt). Toss the chicken wing pieces in the egg white mixture, māking sure to coāt āll sides of the wings. Pick the wings up from the bowl, letting āny excess egg white drip bāck in to the bowl, ānd put on the wire rāck, māking sure the wings āren’t touching. Put in the refrigerātor, uncovered for 8 hours or overnight to dry out. If you cān, flip the wings once to let both sides dry out evenly.
3. Once the wings hāve dried, preheāt the oven to 450˚F. Plāce the wings (on the rāck) in the oven for 15 minutes, then flip the wings over ānd bāke for ān ādditionāl 10 minutes. Flip one more time ānd bāke for 10 more minutes or until the wings āre crispy golden brown. Remove from oven ānd let rest for 5 minutes.
4. ............................................
5. ..............................

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