Crispy golden fried chicken wings, hot out of the fryer, tossed in a glossy Gochujang Sauce that clings to every bite. Think juicy on the inside, crunchy on the outside, and drenched in that perfect mix of sweet, spicy, and tangy flavours that make your taste buds dance.
This is more than just fried chicken — it’s a Korean street-food experience on your plate. Bold, vibrant, and unforgettable.
Who’s hungry for a plate full of saucy perfection?
Ingredients:
- 750 g Chicken Wings
- Salt and Peppers
- 40 g Corn Starch
- 2 Cloves of Garlic
- 1 Teaspoon of Grated Ginger
- 1 Tbl Spoon of Gochujang
- 2 Tbl Spoon of Soya sauce
- 50 ml Water
- 1Teaspoon of Honey
- Sesame seeds and Chives for Decoration
Procedure:
- Add the chicken wings to a bowl and season with salt and pepper, then coat them evenly with cornstarch until each piece is lightly covered. Shake off any excess.
- Heat enough oil in a sauce pan to fry the wings (about 170–180°C ) Fry the wings in batches until they’re golden, crispy, and fully cooked inside — about 7–8 minutes per batch. Remove and let them rest on a rack or paper towels.
- In a large pan, drizzle a little oil. Add garlic and ginger, and sauté until fragrant (just 30 seconds — don’t let it burn). Stir in the Gochujang and soy sauce, then splash in water to loosen it up. Add honey for that sticky sweetness. Let it simmer for 1–2 minutes until it thickens into a glossy glaze.
- Add the fried wings straight into the pan with the sauce. Toss well so every wing is coated in that spicy, sticky goodness.
- Pile the wings onto a plate, sprinkle with sesame seeds and finely chopped chives, and serve immediately while they’re hot, sticky, and irresistible.
- Serve these with an ice-cold drink and plenty of napkins — you’ll need them!
