CLASSES

Korean Chicken Wings

These fried chicken wings have all the right flavors: sweet, salty, sour, and spicy!

man_icon

Yield: 4 servings as an appetizer

man_icon

Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

For the sauce:
2 cloves garlic, minced
1 inch piece ginger, peeled and freshly grated
5 tablespoons granulated sugar
3 tablespoons gochujang (Korean chili paste; see note, below)
1/4 cup ketchup
2 teaspoons rice wine vinegar
1 tablespoon sesame oil
1 egg
1 cup cornstarch
1 teaspoon fine sea salt
1 cup cool water
Black pepper
2 pounds chicken wings, cut at the joint
2 tablespoons sesame seeds, toasted
Oil for frying

Heat the oil in a deep, heavy pot until it reaches 350º.
Combine all the sauce ingredients in a large mixing bowl. Whisk until smooth, and set aside.
In a separate bowl, whisk together the egg, cornstarch, salt and water, adding pepper to taste. Add the chicken wings and toss well.
Fry the wings in batches until golden brown, 6 to 8 minutes. Transfer them to a rack set over a sheet tray to drain.
Once the oil reaches 350º again fry the wings one more time until very crisp, an additional 4 to 5 minutes. Drain the wings on the rack again briefly, and then toss them in the sauce to coat them thoroughly. Transfer them to a serving platter.
Serve while hot, topped with sesame seeds. .
Note:
Gochujang, a staple in Korean households, is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. It’s used as an ingredient in stews and sauces, or simply as a dip for a snack.