And Indian’s have always given a lot of importance to spice, so for me, this was hands down, the best KFC I’ve had so far! Maangchi is my inspiration for Korean Cooking, so here’s one of her recipes ( altered a little bit ) , tried and tested and devoured by me 😉
For the wings:
Chicken wings ( 500 gms )
Corn Starch / Potato Starch ( 1/2 cup )
Salt to taste
Black pepper ( 1 teaspoon )
Oil for deep frying
For the sauce:
Ginger ( grated ) 1 inch cube
Garlic ( finely chopped or minced ) about 1 1/2 tbsp after being chopped
Light soy sauce ( a little more than 1/8 cup )
1 1/2 tbsp corn syrup
1 – 1 1/2 tsp red wine vinegar
Maangchi’s recipe calls for 3-4 large chili peppers but I could not find them, so i used 3-4 dried chilis, easily available in India , cut them into halves and deseeded them.
1 tbsp sesame seeds, for garnishing
1 tbsp brown sugar ( you can always vary the amount according to how much sweetness you want in your sauce.
2 tbsp oil ( unflavored )
fried peanuts ( a handful )
Chili sauce ( 1 tsp ) You can always reduce the amount if you want less heat
Wash and dry the chicken wings. ( I used wings, you may use whatever you want )
Add the chicken to a bowl, and add pepper and salt to it. Mix.
Into another bowl, add the flour. Now add the chicken to this flour and mix with your hand. Make sure that all the pieces are coated well in the flour, covered from each side. Squeeze each wing a little into the flour, making sure that the batter sticks to it.
In a small saucepan, add the soy sauce and the ginger. Bring to a boil. Remove from heat as soon as it gets a boil. Strain this keep it aside.
Into another saucepan, add about 2 tbsp oil, garlic and the red chilis. Saute for 1-2 minutes or the garlic starts to turn golden brown.