Korean Fried Chicken and Grilled Corn

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Korean Fried Chicken and Grilled Corn

Ease of Preparation: Medium.

Yield:   4 servings.


Grilled Corn


2 tablespoons (30ml) olive oil

2 tablespoons (30ml) cayenne pepper

1/8 teaspoon (0.5ml) salt

4 ears of corn, shucked



In a small mixing bowl, whisk together olive oil, cayenne and salt.

Brush oil mixture over the corn.

Heat grill pan over high heat.

Once corn is properly coated with oil and spices, place on hot grill.

Cook on all sides for 2-3 minutes each.

Once corn is slightly charred all around, remove from grill.

Keep warm, and reserve for plating.



Korean Fried Chicken


Oil for frying (peanut, canola or vegetable)

2/3 cup (160ml) cornstarch

2/3 cup (160ml) all-purpose flour, plus extra for dusting

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) salt

½ teaspoon (3ml) ground black pepper

1 cup (240ml) chilled sparkling water

2 lbs. (900g) chicken wings



1 garlic clove, finely grated

2 teaspoons (10ml) finely grated ginger

½ cup (120ml) soy sauce

2 tablespoons (30ml) brown sugar

3 tablespoons (45ml) Korean red pepper paste


1 tablespoon (15ml) sesame seeds

Grilled corn (see recipe)



Preheat frying oil to 350 degrees.

In a large mixing bowl, combine cornstarch, flour, baking powder, salt, and pepper.

Add chilled sparkling water and whisk until batter is smooth.

Piece by piece, lightly dust wings with flour, and then dip in the batter.

Once wings are properly battered, place in the oil.

Cook for 8-10 minutes, or until golden brown and crispy.

Once the wings are fully cooked, remove from the oil.

Place wings on a paper towel to remove excess liquid.

Repeat process until all chicken wings have been cooked.

To make the sauce, in a separate mixing bowl whisk together garlic, ginger, soy sauce, brown sugar and Korean red pepper paste.

Toss crispy wings in the sauce until completely coated.

Serve wings hot and garnish with sesame seeds.

Serve warm grilled corn (see recipe) on the side.

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