Fried chicken Korean, sweet soy and Five Spice

INGREDIENTS

BiGG Five Spice Seasoning
1 kg chicken wings
3 cups plain flour
1 cup corn-starch or potato starch
1 tsp baking powder
Kecap manis

Buttermilk Brine
1 large egg
2 tsp garlic powder
2 tsp paprika
600ml buttermilk
vegetable oil for deep frying
1 tsp salt

BiGG Seasoning makes your fried chicken Korean, I absolutely love using ALL of the BiGG Seasoning range with fried chicken.



METHOD

1. Combine buttermilk brine ingredients with the chicken wings and allow to brine for a minimum of 4 hours in the fridge.

2. After 4 hours of brining, in a separate bowl combine the rest of the dry ingredients and add in 2-3 tsp of the brining liquid to your flour mix and work with your fingers to create small lumps (these lumps will create extra craggy bits of crunchy coating).

3. Heat your deep fryer or heavy based pot to 180 degrees celsius and fry chicken wings for roughly 12-15 minutes until deep brown in colour and cooked through.

4. Drain wings on a wire rack and transfer to a clean mixing bowl, toss with kecap manis and a handful of BiGG Five Spice.

5. Stack your chicken wings up on a plate and enjoy!