Originally Posted by surfol
Thanks guys for the inputs!
powerplantop, I've looked at your KFC and they looked so good.
How does the coating on your wings feel?
Is it crispy but a bit soggy or is it crispy and hard?
I tried frying at 325F first and then at 375F and it resulted in a slightly crispy but a bit soggy coating.
Btw, any ideas on how to replicate the sauce?
When I use just corn starch it will get a bit soggy in the sauce but still crispy.
When I use Wondra flour it stays crispy but is kind of hard.
When I use the Korean fry mix its kind of a mix of both. Its hard to explain but its a mix in a good way.
I have seen a new Korean fry mix that says crispy fry mix. I might try that one next.
Sauce I used this one on some shrimp last week and it would go good on wings. This is in the same cataory as the pic you posted but its not the same. Do a google image search for this 깐풍새우 If you find a blog post that the sauce looks the same I will try to help you translate it.
2 tablespoon chili oil
4 or 5 dried peppers
Add dried peppers to hot chili oil cook a few seconds then add:
1 tablespoon garlic
1/2 tablespoon soy sauce
1/2 tablespoons rice vinegar
1/2 tablespoons sugar
1 tablespoon ginger juice
Pinch of salt.
3 tablespoons finely chopped onion
2 Finely chopped red pepper
2 Finely chopped green pepper
Cook 2 or 3 minutes.
Mix 1/4 cup water with 1/2 tablespoon corn starch add to pan and mix. When mixed and hot add shrimp. Coat shrimp and serve.