Korean Fried Chicken

for 2 or 3 gourmands:

For the fried chicken:

3 chicken wings (or, ideally, 8 small chicken wings if your butcher proposes it)
50 gr of starch of corn (or of potatoes)
Of bread-crumb Japanese "Panko" (If not, a mixed melba toast makes as well the affair)
1 good liter of neutral oil for frying
1 c.à soup of powder ginger
Salt and Pepper of the mill

For the sweet and sour sauce


A thumb of freshly grated ginger
2 chopped cloves of garlic
6 c.à soup of brown sugar
4 c.à soup of sauce soya
1 c.à soup of sesame oil
4 c.à soup of cider vinegar
1 c.à soup of Korean dough of hot pepper Gochujang (if not, you can use some sauce sriracha)
1 small hot pepper bird
2 c.à soup of sesame seeds blond
2 or 3 stalks of sliced thinly spring onions

Duration of the recipe:

10 min. of preparation
30 to 45 min. cooking time

Korean Fried chicken recipe:

Cut the wings into two pieces, rinse with clear water and dry.
Combine cornstarch, Panko, ginger. Season with salt and pepper.
Soak the chicken pieces in the breadcrumbs until well coated.
Heat the oil in a large casserole and fry the chicken pieces for the first time for about 10 minutes. Stir from time to time. Remove from the frying and repeat the operation a second time until you get a crisp and golden breadcrumb.
Meanwhile, in a large skillet, heat the garlic and ginger in the oil. Add the soy sauce, vinegar, sesame oil, pepper paste and then the red sugar and leave to caramelize.
Once the sauce is caramelized, add the fried chicken sleeves and stir until all the pieces are coated with the sauce.
Thinly slice the ciboule and chili pepper (with gloves to avoid burning your fingers).
Serve with or without white rice and sprinkle with sesame seeds, chilli pepper and ciboule.
It’s ready to go!