Korean Fried Chicken
Enjoy the bold flavours of Korean Fried Chicken made effortlessly in the Panasonic CD88 Air Fry Convection Microwave Oven. These crispy chicken wings are seasoned with a light cornflour coating, then air-fried to golden perfection.
Ingredients
- 800 gChicken wings
- 30 gCornflour
- 0.25 tspSalt
- 0.5 tspBaking powder
- Canola oil spray
Sauce
- 1 tbspGochujang paste
- 1 tbspTomato sauce
- 1 tbspHoney
- 1 tspLight soy sauce
- 0.5 tspApple cider vinegar
- 1 tbspBrown sugar
- 1Garlic clove minced
- 0.5 tspGinger grated
- 1 tspToasted sesame seeds to serve
- Lime wedges to serve
Steps
1) In a large bowl, combine the cornflour, salt and baking powder. Toss the chicken wings in the cornflour mixture. Shake off excess and arrange chicken wings skin side down in a single later in the Air Fry Basket. Spray with oil
2) Put the Air Fry Basket on the Wire Rack on the Enamel Tray to catch any dripping oil. Place into the microwave, and close the door. Press ‘Air Fry/Combi’ 3 times so you have temperature 220°C, dial in 20 minutes. When the microwave beeps to signal cooking is done, remove the Air Fry Basket from the microwave, flip the chicken wings, spray again with oil and return to the microwave. Press ‘Air Fry/Combi’ 3 times again 220°C, dial in 20 minutes.
3) Whilst the chicken is cooking, make the sauce. Combining all the sauce ingredients in a small saucepan, heat over medium heat until it comes to a brief boil. Remove from heat and set aside.
4) When the chicken has finished cooking, toss it thoroughly in the sauce, sprinkle with toasted sesame seeds and serve hot with lime wedges.
