Fried Sesame Chicken Wings
The trick is seasoning and frying the chicken wings crisp (thanks, potato starch) before dunking them in a sauce that not only teems with gochujang, but also garlic, soy sauce, sesame oil and the spiky acidity of mirin, rice vinegar and lemon. The result is a snack that bites back, worthy of any Korean barbecue […]
Ingredients
- 12 whole chicken wings (see note)
- 1/2 cup (100 g) potato starch
- 1 tsp salt
- 1/2 tsp Korean chili powder (gochugaru)
- 1/4 tsp baking powder
- 1/4 tsp crushed black peppercorns
- Black and white sesame seeds, for garnish
- Vegetable oil, for frying
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped ginger
- 1/4 cup (60 ml) fermented chili paste (gochujang)
- 1/4 cup (60 ml) chicken broth or water
- 2 tbsp brown sugar
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) lemon juice
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
- On a work surface, section the chicken wings by cutting at the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
- In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well.
- Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.
The trick is seasoning and frying the chicken wings crisp (thanks, potato starch) before dunking them in a sauce that not only teems with gochujang, but also garlic, soy sauce, sesame oil and the spiky acidity of mirin, rice vinegar and lemon. The result is a snack that bites back, worthy of any Korean barbecue near you.