Korean Fried Chicken
Korean fried chicken wings with an addictive gochujang glaze are the star of this recipe. The Thermomix TM7 grinds fresh ginger and garlic into a fragrant marinade, mixes the crispy flour coating and heats the sticky chilli sauce to the ideal consistency, delivering restaurant-quality Korean flavours at home with minimal effort.
About this recipe
Korean Fried Chicken Thermomix TM7 style brings the legendary crunch of Seoul's street food straight into your kitchen. This recipe for crispy chicken wings uses gochujang, the fermented Korean chilli paste that delivers its signature sweet-spicy depth, combined with freshly ground ginger and garlic for an authentic marinade. What makes this dish work so well in the all-in-one kitchen machine is the precision at every stage: the blades blitz aromatics finer than any knife could, the coating of plain flour, cornflour and baking powder is mixed to an even consistency for maximum crackle, and the glaze is heated gently while stirring automatically so the gochujang never scorches. Whether you are planning a weekend feast, a game-night snack platter or simply a quick weeknight dinner with a twist, these glossy, fiery wings will disappear fast. Searching for Korean fried chicken recipes that actually stay crispy? This Thermomix TM7 version shows you exactly how.
Preparation tips
- Pat the chicken wings thoroughly dry with kitchen paper before tossing them in the flour coating; moisture is the enemy of crunch, and dry wings help the cornflour and baking powder crust puff up beautifully in the hot oil.
- Keep the glazed wings on a wire rack rather than a plate after frying, so the steam escapes and the crust stays crisp under the sticky gochujang sauce until serving.
- For a milder version that children can enjoy, replace half of the gochujang with honey or mild tomato paste; the glaze keeps its glossy shine while the heat drops considerably.
- Serve the wings sprinkled with toasted sesame seeds and spring onion, and prepare a cooling dip of Greek yogurt with cucumber to balance the fiery Korean chilli paste.
Recipe variations
- Make a gluten-free version by replacing the plain flour with rice flour; combined with the cornflour it creates an even lighter, crackling crust that suits coeliacs without losing any of the gochujang punch.
- For a baked festive variation, roast the coated wings on parchment in a hot oven and brush them twice with the gochujang glaze; less oil, still glossy, and ideal for a larger holiday crowd.
Thermomix TM7 Benefits
- Fine chopping - The Thermomix blitzes the garlic cloves and fresh ginger into a paste in seconds, releasing maximum flavour into the gochujang marinade. [chopping]. [Multi-Function]
- Weighing accuracy - The integrated scale of the TM7 weighs the plain flour and cornflour directly into the mixing bowl for a consistent crispy coating. [weighing]. [Built-in Scale]
- Even blending - The Thermomix mixes the baking powder, salt and flours into a uniform dredge, giving every chicken wing the same crackling crust. [mixing]. [Multi-Function]
- Precise heating - Gentle temperature control of the TM7 warms the gochujang glaze while stirring automatically, so the Korean chilli sauce turns glossy without burning. [heating]. [Precision Control]
- Fresh grinding - The TM7 grinds sea salt and whole spices for the seasoning blend, delivering fresher aroma than any pre-ground alternative. [grinding]. [Multi-Function]
Ingredients
- garlic cloves
- fresh root ginger
- plain flour
- cornflour
- baking powder
- fine sea salt
- ground black pepper
- chicken wings
- garlic cloves
- fresh root ginger