Wednesday, 4 November 2015

#KetchupCreations with Homeserve - Crispy, Sweet and Sticky Korean Fried Chicken Wings

Cooking with Ketchup, Korean Style Chicken Wings, Chicken Wings recipes

As you already know, I love trying out new recipes. We are the kind of family who can't have the same food repeating too often in our life or we will get really bored of that particular food. So when there is an opportunity to try something new, we would most likely go for it.

Recently, to celebrate the launch of their new lifestyle blog Ketchup, Homeserve has invited us to join them to try out new recipes that uses Ketchup! We love our Ketchup but I can't remember when I used Ketchup in my dish last. And since the recipe choice includes a Korean style dish, which we could do with trying out more, it didn't take me long to write back to them! They have kindly sent us the ingredients needed for the recipe too:

Cooking with Ketchup, Korean Style Chicken Wings, Chicken Wings recipes

The ingredients for the Crispy, Sweet and Sticky Korean Fried Chicken Wings are:

800 grams chicken wings, sectioned (you can discard the wing tips if you don't eat them)
1 piece fresh ginger, minced

Vegetable oil
2 garlic cloves, minced
3 dessert spoons Tomato Ketchup
1 dessert spoon of Chilli Paste
3 dessert spoons of Rice Wine Vinegar
2 dessert spoons Honey

3 dessert spoons Potato Flour
2 dessert spoons Rice Flour

Salt and Black pepper to season

Cooking with Ketchup, Korean Style Chicken Wings, Chicken Wings recipes

Knowing that the kids don't like ginger, I've used 3 dessert spoons (a good heap of teaspoon) of minced ginger for the recipe. Judging from their feedback, as long as it's well minced, I've had the amount right (they bit on the odd chunky ginger and weren't happy with that!).

I also replaced minced garlic with smashed garlic cloves, because I didn't want my hands to smell garlic-y! Although the PR was very thoughtful and sent us dried minced garlic, which I would use for other recipes, I prefer using fresh garlic when the recipe calls for frying them up. It's also less easy to burn them.

The last thing I changed was that I didn't fry the chicken wings. I don't really like to deep-fat fry things because I have no idea what to do with the left over oil (I'm not one to keep re-used oil on the side). I don't know why I didn't use our Air Fryer though, it would have been perfect for it. Maybe my subconscious is telling me to use the Optigrill instead to grill all the grease out?! No doubt that the wings will be much nicer if I have used the Air Fryer, but the grilled wings were still amazing!


1. Marinate the sectioned chicken wings with the minced ginger, salt and pepper. Cover and leave it aside for an hour.

2. Heat a saucepan with a little bit of vegetable oil on medium fire, then fry the garlic until fragrant, without burning them. Add the Ketchup, Chilli Paste, Rice Wine Vinegar and Honey, simmer for a while to let the flavours combine, and then season it with salt and pepper to taste. Cover and leave it aside until you are ready to serve the dish.

3a. To Deep-Fat Fry the Chicken Wings: Heat a deep frying pan or deep-fat fryer to medium heat. Coat the wings with rice and corn flour and season them with salt and pepper. Shake off excess and place the coated wings into the oil. It should give a gentle sizzle. Cook the wings for about 6 to 8 minutes (don't need to brown or crisp at this stage), remove the wings and drain them on a kitchen paper. If you are making these in advance, you can leave the wings in the fridge until you are close to serving them.

When you are ready to serve, simply heat the oil to maximum heat, and then add the chicken wings. Fry until nicely golden and crisp. Remove them from the oil and drain on a fresh kitchen paper.

3b. To Grill the Chicken Wings: Simply heat the grill up (for Optigrill, you can use the Bacon or Manual option) and grill the wings until cooked and crispy.

4. Place the cooked wings in a bowl. Reheat the sauce, add a little bit of water to loosen it up if required. Then pour it over the wings and gently stir with a big spoon until fully coated. Or you can serve the sauce on the side. Place them on a serving plate and enjoy!

Cooking with Ketchup, Korean Style Chicken Wings, Chicken Wings recipes


We tried the wings with and without the sauce (we sprinkled sea salt flakes all over the grilled wings for extra flavour), and they were both really good! I personally prefer fried (or in this case, grilled) chicken wings without any sauces (I love it when eateries serve their BBQ chicken wings with the sauce on the side so that I can enjoy the wings without the sauce!). However, we all love the sweet, sour and salty sauce (with a hint of curry too), and the kids (yes, it is a kids friendly sauce!) just kept dipping everything in it, including the wings, boiled potatoes and salad. We even dipped butter carmalised scallops in the sauce, because it was a bit heavy and the sweet and sour taste from the sauce has cut right through that, making it really delicious.

We all love the wings (the kids too as long as they didn't bite on a piece of ginger) and the sauce, with the sauce being more versatile! It goes really well with a lot of food, whether it's Asian or Western, and it makes a change to the usual dipping sauces. I think with a few drops of Tabasco and a bit more salt, it'll also make the perfect sauce for raw oysters!

You can do so much with ketchup! If you like to try something new as well, why not give this recipe a go? There is also a tried and tested recipe on Ketchup blog for Chilli Con Carne by their in-house blogger Sarah that you can try too!