[OC] DIY Korean-inspired wings with gochujang sauce
[OC] DIY Korean-inspired wings with gochujang sauce
by Served_With_Rice
2 Comments
Served_With_Rice
Making your own wings means that you can serve them fresh and piping hot, when they’re at their best. It also means you aren’t paying restaurant prices for something that doesn’t cost much to put together!
Double frying ensures these wings stay crispy even after coating them in a sweet, sticky and slightly spicy wing sauce. It’s a Korean-inspired flavour profile based on gochujang. Any extra sauce can be repurposed for pork/beef bulgogi, as a dipping sauce for egg rolls etc.
* Chicken wings – I prefer mid joint wings. * Marinade – bit of grated ginger, salt and white pepper to taste. * Coating – corn starch, or other starch of choice. Enough to coat the chicken lightly. * Sauce – Gochujang, honey/sugar, ketchup and soy sauce, in descending order of abundance. Eyeball how much you need to coat the wings (the extras keep well), then add a tiny bit of sesame oil on top of that. * Oil – Something neutral-tasting and with a high smoke point. I used peanut oil. Use a small, high walled pot to minimise the oil needed to cover the wings and reduce splatter.
**Instructions**
1. Marinade chicken the day before. 2. Get rice cooking, and bring oil up to temperature. 3. Toss chicken in starch until lightly coated. Fry in batches until blonde, then again until brown (If superhuman/ cooking with help, use the downtime while frying to prepare vegetable sides.) 4. Simmer sauce ingredients in a pan until combined, and toss with double-fried chicken.
Great on their own, but also good with rice.
Puzzleheaded_Poet169
this looks so delicious will definitely be trying this soon!!
2 Comments
Making your own wings means that you can serve them fresh and piping hot, when they’re at their best. It also means you aren’t paying restaurant prices for something that doesn’t cost much to put together!
Double frying ensures these wings stay crispy even after coating them in a sweet, sticky and slightly spicy wing sauce. It’s a Korean-inspired flavour profile based on gochujang. Any extra sauce can be repurposed for pork/beef bulgogi, as a dipping sauce for egg rolls etc.
[Source recipe](https://servedwithrice.com/korean-fried-chicken/)
**Ingredients**
* Chicken wings – I prefer mid joint wings.
* Marinade – bit of grated ginger, salt and white pepper to taste.
* Coating – corn starch, or other starch of choice. Enough to coat the chicken lightly.
* Sauce – Gochujang, honey/sugar, ketchup and soy sauce, in descending order of abundance. Eyeball how much you need to coat the wings (the extras keep well), then add a tiny bit of sesame oil on top of that.
* Oil – Something neutral-tasting and with a high smoke point. I used peanut oil. Use a small, high walled pot to minimise the oil needed to cover the wings and reduce splatter.
**Instructions**
1. Marinade chicken the day before.
2. Get rice cooking, and bring oil up to temperature.
3. Toss chicken in starch until lightly coated. Fry in batches until blonde, then again until brown (If superhuman/ cooking with help, use the downtime while frying to prepare vegetable sides.)
4. Simmer sauce ingredients in a pan until combined, and toss with double-fried chicken.
Great on their own, but also good with rice.
this looks so delicious will definitely be trying this soon!!