Korean fried chicken

Korean fried chicken

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  • 4
  • Easy
  • Dairy free
  • 30 minutes plus 30 minutes' chilling time
  • 30 minutes
  • Woolworths DMZ Chardonnay 2018


  • 2 T fresh ginger, grated
  • 3 garlic cloves, grated
  • 1 T salt
  • 1 t white pepper
  • 1 kg free-range chicken wings
  • 100 g flour
  • 3 T cornflour
  • 1 t baking powder
  • 1 free-range egg white
  • 1 cup cold water
  • For the sweet chilli sauce:
  • 1 T fresh ginger, grated
  • 100 g  brown sugar
  • 220 g caster sugar
  • 1/2 cup soya sauce
  • 1/4 cup apple cider vinegar
  • 2 T dried chillies
  • canola oil, for deep frying

Cooking Instructions

1. Combine the ginger, garlic, salt and pepper in a large bowl. Using a sharp knife, separate the chicken wings at the joint. Toss the chicken in the mixture, cover and chill for 30 minutes.
2. To make the sweet chilli sauce, place the ginger, brown sugar, caster sugar, soya sauce and vinegar in a small saucepan. Bring to the boil and cook for 15 minutes, or until thickened. Add the chillies and cook for a further 5 minutes, then cool.
3. Heat the oil to 180°C. Mix the flour, cornflour and baking powder, then mix in the egg white and water.
4. Dip the chicken into the batter in batches and deep-fry until golden and cooked through. Toss in the chilli sauce and serve.

Find more chicken recipes here.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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