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Korean Chicken Wings



Wings, cut into drummets and flats


Black Pepper, ground

1/2 tsp

Ginger Powder

1/2 tsp


1 tsp

Corn Starch

1/2 cup


Corn syrup

1/2 cup

Garlic granules

2 tsp

Ginger powder

1/2 tsp

Chilli flakes (add more for spicier sauce)

1.5 tsp


2 tsp

Dark soya sauce

2 tsp

Dijon mustard

2 tsp

Vegetable oil

2 tbsp


1/2 tsp



Fresh parsley leaves, finely chopped, as garnish

1/2 tsp

Toasted nuts/seeds, as garnish







In a bowl, place the chicken wings, ginger powder, salt and black pepper ground. Combine them well. Set aside to marinade for at least 15 minutes or overnight.


Once ready to fry, coat the marinated chicken evenly with the corn starch. Set aside.


In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 6 to 7 mins, depending on the size of chicken). Do not overcrowd the pan. 


Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 4 to 5 mins) Set aside.


In a separate saucepan, add in the sauce ingredients. Heat the sauce over low to medium heat and stir well. 


Once it starts bubbling, add in the double fried chicken into the the pan to coat. Mix them lightly and thoroughly. 


Once all the chicken is coated with the sauce, garnish with chopped parsley and toasted nuts/seeds.


Serve hot immediately.