Korean Fried Chicken on the Weber Kettle

I’m totally addicted to this, and so is everyone I know, there is big trouble at home if I don’t make it at least once a month! Double frying gives it a super crunchy outer layer then it is smothered in a sticky chilli glaze just before serving, it looks and tastes spectacular!

Dakgangjeong: Crispy Korean fried chicken.

This is my really simple version. Sometimes I’ll sprinkle with sesame seeds and roasted peanuts at the end but today I’m just doing the basic version for lunch.

Chicken wings

Frying Oil

Corn-starch

Raw Sugar

Dried Chilli

Garlic

Ginger

Chilli paste or jam

You could brine the raw chicken if you want, I haven’t bothered, if I’m having a special dinner party I would, but this is my lunch, the simpler the better!

Cut the chicken wings at the joints and discard the wing tips.

Mix some Pepper, Dill, Smoked Paprika and Cumin into the corn-starch, no measurements here I just do this to taste, I’ve added other things in before, use your favourite mix, if you have some Marion Kay 99x use that, I’ve run out or that’s what I’d be doing!

Coat the wing bits in the corn-starch and leave sit while you get the deep fryer or wok going.

I'm using charcoal in my Weber Kettle, the new style "Gourmet System" type grill gas a hole in the middle, it's perfect for wok cooking.

Pour Peanut Oil into the wok

Get the oil up to 175 degrees C (350 degrees F).

Carefully roll the chicken into the hot oil and deep fry for 5 minutes, keep an eye on them and turn them a couple of times to ensure an even cook and a great colour.

Remove from the oil and set aside for 10 minutes.

Now it's time to make the glaze

While the chicken is resting after the first fry, its time to make the sticky sweet glaze.

Add a half cup of raw sugar and a tablespoon of chopped garlic and ginger to a shallow pan with some chopped dried chilli and a good spoon (or two) of chilli paste.

I always add a little water, most of it evaporates but it helps the garlic and ginger stew a little as the sugar softens, just 100ml or so, use a little more if you want the glaze to be runny

Heat the mix gently, stir occasionally, but not too much or the glaze will crystallise. This doesn’t take long, watch it so it doesn’t start to caramelise, when it is a sticky consistency remove from the heat.

You will reheat briefly just before coating the chicken

This is the secret to really crispy chicken

Return the chicken to the oil for a second deep fry, this will give them a great crispy crust, fry for a further 5 minutes.

Drain for a couple of minutes.

Reheat the Glaze.

Roll the chicken pieces in the glaze carefully, but work fast the glaze starts to set as it cools slightly

Set the chicken on a serving dish, pour over the remaining glaze, sprinkle with sesame seeds and/or crunchy peanuts (if you are doing that) and serve.

Have plenty of serviettes on hand and a couple of finger bowls of water to wash sticky fingers