We’ve been quite crazy over korean fried chicken but they are rather costly. Furthermore, the halal versions we get over here are quite limited in variety. So today in the midst of all the work madness, I thought I’d take a break and make my own Korean mid-wings.

I half followed the recipe on this website called koreanbapsang for yangnyeom chicken. Of course I had to tweak a bit of the recipe with whatever I had but the results were awesome. What made it good also was the Korean technique of frying the chicken twice. 

For the sauce, I sauteed in Korean sesame oil minced garlic and ginger, then added soy sauce, dijon mustard, garlic chilli sauce (singlong brand), ketchup, gochujang, honey and a bit of water. As directed in the original recipe, I simmered till it was thick and smooth. 

For the chicken, I seasoned with salt and pepper and coated with rice flour and corn flour (equal mixture).

 

The delicious sauce
  
Seasoned mid wings
  
first fry at a lower heat
  
the second fry at high heat till crispy and golden
  
I should have stopped at this stage but I wanted something saucier
  
adding more fried chicken to more sauce
  
sprinkled some toasted white sesame