Extra Saucy Twice Fried Korean Chicken Wings | Recipe
Being creative in the kitchen can lead to some delicious creations that could potentially become your signature dish but other times it can lead to disaster and a result that is not really edible. This recipe resulted in me trying to be creative but not being mindful while cooking led to a result that was completely different to what I had in mind and yet ended up being totally finger licking good (literally was licking the tasty sauciness afterwards!). I originally was trying to make a chicken similar to Maangchi Korean Fried Chicken but wanted to incorporate cornflakes into the chicken batter. Essentially I wanted a crunchier, more Asian version of KFC! However, while cooking instead of being completely mindful of what I was doing I got into the notions a little too much and didn't realise I'd forgotten to coat my wings in crushed cornflakes until I had fried half my chicken! So I decided to make up for the lack of extra crunch (the twice frying did give it some crunch), I would make it extra saucy and it turned out a winner! If you are time poor, you can skip the second frying because the flavour really comes from the sticky sauce.