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.
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Ингредиенты
- 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
Инструкция
- 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.
