Korean Gochujang Chicken Wings
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 green onions
- 5 cloves garlic
- 1/2 tsp (2g) ginger
- 1.3 lb (600g) chicken wings
- Kosher salt and black pepper, to taste
- 1/4 cup cornstarch
- 3 tbsp neutral-tasting oil
- Generous pinch of toasted sesame seeds, to garnish
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
- 1 tbsp light corn syrup
- 2 tbsp mirin
- 1/4 cup (60ml) water
Instructions
- 1
Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp).
- 2
In a small container, mix together the Korean chili pepper flakes, sugar, Korean chili paste, soy sauce, oyster sauce, chicken bouillon powder, corn syrup, mirin, and water.
- 3
Use a knife and make small cuts in the chicken. Pat dry with paper towel. Season with salt and pepper. Lightly coat them with cornstarch. Make sure they’re evenly coated and shake off the excess.
- 4
In a large pan, heat the oil (3 tbsp) over medium heat. Once it's heated, add the chicken wings and cook for 8 to 10 minutes or until they’re golden brown. Make sure to move them around or gently shake your pan. Once they’re cooked through, remove from the pan and set aside.
- 5
To the same pan, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant. Pour in the sauce and bring it to a boil over high heat.
- 6
Once it comes to a boil, add the cooked wings and toss together until the sauce is thickened and they are nicely coated. Transfer to a serving plate. Garnish with sesame seeds and green onions. Enjoy~!