PocketCook

From @Aaron and Claire

Gochujang Chicken Wings

20 min · Serves 2

20 mintotal
10 minhands on
10steps
2servings

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Ingredients

For the sauce

  • 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 water (60 ml)

For the wings

  • 1.3 lb chicken wings (600 g)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup cornstarch
  • 3 tbsp neutral-tasting oil
  • 5 cloves garlic, minced
  • 2 green onions, chopped, white and green parts separated
  • 1/2 tsp ginger, minced (2 g)
  • Generous pinch of toasted sesame seeds, to garnish

Method

For the sauce

  1. Whisk together the gochugaru, sugar, gochujang, soy sauce, oyster sauce, chicken bouillon powder, corn syrup, mirin, and water in a bowl until smooth.

For the wings

  1. Season the chicken wings with salt and black pepper to taste.

  2. Lightly coat the wings with the cornstarch.

  3. Heat the oil in a pan over medium heat.

  4. Add the coated wings to the pan and cook, turning occasionally, until golden brown and cooked through, about 8 minutes.

  5. Remove the wings from the pan and set them aside on a wire rack.

  6. In the same pan, add the garlic, the white parts of the green onions, and the ginger, then sauté until fragrant, about 1 minute.

  7. Pour in the prepared sauce and bring it to a boil.

  8. Return the crispy wings to the pan and toss constantly until evenly and beautifully coated in the sauce.

  9. Garnish with toasted sesame seeds and the chopped green parts of the green onions before serving.

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