Something to wake us all up for the weekend, First Chop founder and director, Rik shares one of his recent favourite recipes, Korean Chicken Wings… Read on!
Korean Chicken Wings
I often get asked about food that goes well with particular beers. People who know me well know I love my food and don’t really discriminate when it comes to what to eat when hungry and thirsty! However – here’s a favourite of mine that I had to devise how to cook at home whilst my favourite Korean Cafe is closed during lockdown – shout out to Seoul Kimchi on Upper Brook Street, Manchester. It’s one of those dishes that goes with beer full stop but I enjoyed a couple of IPAs with it last weekend….
This will make enough for a party, costs next to nothing and will make you extremely popular amongst your friends and I’ve also adapted it so the ingredients are super easy to find in the supermarket during lock down.
2 x 1kg packs of chicken wings
Big knob ginger
Salt and pepper to taste.
1tblspn soy sauce.
100g corn flour
Peel and fine chop or grate the ginger.
Trim the chicken wings into individual pieces, discard the tips.
Throw the whole lot together in a big bowl and rub together- leave for a few hrs if you can.
Put the corn flour into a bowl and one by one generously coat the wings.
THIS IS THE MEGA IMPORTANT SECRET BIT…. Double cooking!!!
Heat some oil to deep fry – I use 1 litre of oil and cook in batches of 10-15 depending on the size of the wings – for 2kg that’s about 4 batches.
This is the most time consuming bit – BUT it’s worth every second spent.
Cook each batch on a medium heat (approx 160° – you don’t want to brown them too much at this stage) FOR 12 minutes. Remove from oil / drain / cool.
You can put these to one side now to finish later.
Make the sauce
2 tblspn oil in pan Medium heat
Add 8 bashed and chopped cloves of garlic and 5 or 6 big chopped dried chillies – you can adjust amount and type of chillies to taste and availability
Fry on medium heat for a minute or so then add:
1/2 cup soy sauce
1 cup golden syrup
1tbsp English mustard
1 tbsp brown sugar
Bring to boil and simmer for 5mins
Thicken with a teaspoon of cornflour mixed with water.
You can let this cool to use later or use right away.
The second cooking of the wings!!!
Heat oil to medium / high (175°) and second cooking of wings – about 10mins.
They will be super crisp and crunchy on the outside and juicy and tender in the middle.
Once they’re all fried, toss them in the sauce.
This next bit is the most difficult part but it’s essential for maximum enjoyment…
Please, please, please try to share them with your friends and family – it will be tempting to just lock the kitchen door and eat yourself into a wing coma BUT you will miss out on achieving almost God like status amongst your loved ones when they taste them!