What are the main ingredients in Korean Fried Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey

What is the nutritional information of Korean Fried Chicken Wings?

Calories: 1367, Carbs: 100 grams, Fat: grams, Protein: 72.6 grams, Sugar: 25.6 grams, Salt: 875 grams

How do I prepare Korean Fried Chicken Wings?

SERVE UP & SAVOUR: Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds. SAUCE: Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside. CRISPY CHICKEN: Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl. COAT THE CHICKEN: Pat the chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the flour mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix. POTATO WEDGES: Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PICKLED SLAW: Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.

What should be prepared from my kitchen to make Korean Fried Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey

Korean Fried Chicken Wings

Name: Korean Fried Chicken Wings
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Egg/s; Sugar/Sweetener/Honey

Wing-a-ding-ding, it’s dinner time, Chef! These Korean chicken wings will make your palate soar to new culinary heights, with a crispy coating and special UCOOK Korean sauce featuring spicy gochujang. Plated with oven-roasted potato wedges, a pickled carrot & beetroot slaw and a creamy mayo dip.

Korean Fried Chicken Wings

with a beetroot & carrot slaw

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Chicken
Flour Mix
Free-range Chicken Wings
Julienne Beetroot
Julienne Carrots
Kewpie Mayo
Korean Sauce
Potato
Rice Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Egg/s
Sugar/Sweetener/Honey

Serves 1

PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
POTATO WEDGES
Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT THE CHICKEN
Pat the chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the flour mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 1 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.

Rice Wine Vinegar - 50ml
Julienne Carrots - 75g
Julienne Beetroot - 75g
Potato - 200g
Free-range Chicken Wings - 8
Flour Mix - 80ml
Korean Sauce - 50ml
Kewpie Mayo - 40ml
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
POTATO WEDGES
Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COAT THE CHICKEN
Pat the chicken wings dry with paper towel. In a bowl, whisk 1 egg together with 1 tbsp of water. In a second bowl, add the flour mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 1-2 minutes. Loosen with 2 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.

Rice Wine Vinegar - 100ml
Julienne Carrots - 75g
Julienne Beetroot - 75g
Potato - 400g
Free-range Chicken Wings - 16
Flour Mix - 160ml
Korean Sauce - 100ml
Kewpie Mayo - 80ml
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
POTATO WEDGES
Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COAT THE CHICKEN
Pat the chicken wings dry with paper towel. In a bowl, whisk 2 eggs together with 2 tbsp of water. In a second bowl, add the flour mix and lightly season. Coatthe chicken wings in the egg first, and then the flour mix.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 3-4 minutes. Loosen with 3 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.

Rice Wine Vinegar - 150ml
Julienne Carrots - 150g
Julienne Beetroot - 150g
Potato - 600g
Free-range Chicken Wings - 24
Flour Mix - 240ml
Korean Sauce - 150ml
Kewpie Mayo - 125ml
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

PICKLED SLAW
Preheat the oven to 200°C. In a small bowl, combine the vinegar with a sweetener (to taste). Toss through the julienned beetroot & carrot, season, and set aside in the fridge.
POTATO WEDGES
Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COAT THE CHICKEN
Pat the chicken wings dry with paper towel. In a bowl, whisk 2 eggs together with 2 tbsp of water. In a second bowl, add the flour mix and lightly season. Coat the chicken wings in the egg first, and then the flour mix.
CRISPY CHICKEN
Place a pan over medium-high heat with enough oil to cover the base. When hot, add the coated chicken wings and fry until crispy and cooked through, 6-8 minutes (flipping halfway). You may need to do this step in batches. Drain on paper towel and place in a bowl.
SAUCE
Wipe down the pan and return the pan to medium-high heat. Add the Korean sauce to the pan. Simmer until thickening, 3-4 minutes. Loosen with 4 tbsp of water. Remove from the heat and add to the bowl of chicken wings. Toss to coat and set aside.
SERVE UP & SAVOUR
Serve up the golden potato wedges with the mayo. Side with the crisp, sticky Korean wings and pile the beetroot & carrot slaw alongside. Sprinkle over the sesame seeds.