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Korean Fried Wings with Gochujang Dressing
- Steps
- Ingredients
Ingredients
Fried Chicken Wings
Gochujang Sauce
Pickled Vegetables
To serve
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Steps
- For the Fried Chicken Wings, prepare a marinade by mixing fish sauce and lemon juice in a large bowl. Add chillies and garlic, set aside.
- Prepare the chicken wings by removing any feathers left on the tips of the wings. Place chicken wings in a tub or bowl and pour marinade over the chicken wings. Massage marinade into the chicken wings. Allow to marinate in the fridge for at least 1 hour but no more than 2 hours. Mix the chicken through the marinade every 20 minutes.
- Meanwhile place rice flour, cornflour, gochugaru and salt into a large bowl and mix.
- When ready to fry, fill a deep fryer with oil and heat to 170oC.
- Remove wings from the marinade. Coat chicken wings individually with the flour coating, shake off excess and place onto a tray. Allow to stand for at least 5 minutes before frying. Fry the chicken wings in the hot oil, in batches, until deep golden brown, about 6- 7 minutes.
- Place wings onto a heatproof tray lined with paper towel and keep warm in an oven set at 100⁰C until ready to serve.
- For the Gochujang Sauce, place the oil into a small saucepan over medium heat.
- Add the gochujang and cook for 1-2 minutes. Stir in the sugar and gochujang and cook until sugar dissolves. Add chicken stock and bring to boil. Add rice wine vinegar and lemon juice and whisk until well combined. Simmer until thickened, about 20 minutes. Add fish sauce, to taste and balance with extra rice wine vinegar and lemon juice. Allow to cool.
- For the Pickled Vegetables, peel then julienne the daikon, carrot and green mango. Place into a large bowl and set aside.
- Place the remaining ingredients into a small saucepan and bring to boil. Simmer for 5 minutes then remove from the heat and allow to cool slightly. Pour over the vegetables and set aside. Drain well to serve.
- To serve, coat the chicken wings in the gochujang sauce and pile onto a plate. Drizzle with extra sauce and sprinkle with toasted sesame seeds. Serve with Pickled Vegetables on the side.