Name: Korean Fried Chicken Wings
Yield: 10
Ingredients: 1.0kg Chicken-wings; 20.0g Ginger, fresh, grated; 2.0g Black Pepper Powder; 70.0g Knorr Chicken Powder 300g; 1.0l Water; 30.0g Cornstarch; 15.0g Rice Flour; 2.0g Black Pepper Powder; 5.0g Knorr Chicken Powder 1kg; 500.0ml Cooking Oil (for deep frying); 100.0g Gochujang (Korean chili paste); 30.0g Sesame Oil; 70.0g Water, filtered; 200.0g Knorr Rock Sugar Honey Sauce 3kg; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg

Take the plunge into the Filipino's love for Korean flavors and give in to the flavorful temptation of the signature Korean spicy taste through a plate of crisp fried Korean chicken wings.

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Preparation

Brine the Chicken Wings
15 minutes
1. Combine the ginger, black pepper, Knorr Chicken Powder, and water in a pot and place the pot over medium flame.
2. Stir until it comes to a boil. Lower the flame and simmer for one minute.
3. Transfer brine to a container and cool at once either through an ice bath or by stirring.
4. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting.
5. Once ready to use, submerge sliced chicken parts into brine for 6 hours or overnight.
Fry the Chicken Wings
20 minutes
1. Prepare the coating flour mix for the chicken by mixing the cornstarch, rice flour, black pepper powder, and Knorr Chicken Powder in a separate bowl.
2. Once ready, evenly coat the wings with coating flour mix for crispy chicken skin.
3. Pre-heat a pan with cooking oil then fry the coated chicken wings until it turns golden.
Serve the Korean Fried Chicken Wings
10 minutes
1. Mix all the Korean sauce ingredients and boil until the sauce thickens.
2. Toss the fried chicken wings into the sauce until all wings are evenly coated.
3. Serve these Korean Fried Chicken Wings while it's hot!

Korean Fried Chicken Wings

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Ingredients

Brine the Chicken Wings

Fry the Chicken Wings

Serve the Korean Fried Chicken Wings