Korean Fried Chicken

Ingredients for 2 servings:

• 500g chicken wings
• some garlic powder
• 6 tbsp, heaped cornstarch or cornstarch
• 4 tbsp hoisin sauce
• 30 ml soy sauce
• 1 tbsp sesame oil
• 1 tsp lemon juice
• 4 tbsp sesame seeds
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Korean style

Combine cornstarch, garlic powder, hoisin sauce, soy sauce, sesame oil, lemon juice, and sesame seeds in a bowl and stir until a slightly sticky sauce forms. If it’s too thick or sticky, add more soy sauce. Stir the chicken wings into the sauce until they’re evenly coated. If you like, let the chicken wings rest for a while to intensify the flavor. Pour the oil into a pot and heat until boiling. Set the heat to the lowest setting and wait a while, otherwise the chicken wings will burn too quickly. Preheat the oven to 150°C (convection oven) and line a baking sheet with parchment paper. Add the chicken wings to the hot oil and fry until golden brown. Then remove them from the oven and return them to the oven for 15-20 minutes, then serve immediately. Tip: In Korea, Chi-Maek (Chicken and Beer) is often eaten as a midnight snack, accompanied by cold beer.