I’ve always been a fan of Asian ingredients. Among my top favorite is Gochujang. It’s a fermented chili paste, which is a staple ingredient in Korean cuisine. For those who love eating Kimchi, this is the red paste that gives the spicy kick. I love using Gochujang (고추장) to make dips for fried goodies. I also love eating fried chicken wings. After looking for homemade buffalo chicken recipe, I tweaked the ingredients so I can use Gochujang.
- Chicken wings, 8-10 pieces
- 1 tbsp Gochujang
- 1 1/2 tbsp soy sauce
- 2 tsp honey
- 1 cup soju
- 4 cloves garlic, grated
- 1 small piece of ginger, grated
- 1 tbsp ketchup
- Prepare all the ingredients for the sauce. In a sauce pan, pour all the liquid and solid ingredients together, Mix them together before you boil them.
- Boil the ingredients until you get a thick consistency. Cool the sauce.
- Drain the chicken and pat it dry. The lesser moisture is better so you can have that crunchy outside crust.
- In a bowl, prepare the cornstarch. Lightly coat the chicken with the cornstarch.
- While you’re preparing all of the chicken wings, heat the pan. Make sure that you have it in low fire. You need to put the chicken in when the oil is already hot.
- To attain the best texture, you need to fry your wings twice. For the first round, you need a low fire, to thoroughly cook the chicken. The first step takes around 10 to 20 minutes depending on the size of the chicken wing. For the last frying round, you want a high fire to get that crispy skin. This stage takes around 5 minutes to finish.
- Let the chicken cool for around five minutes.
- With a brush, coat the wings with the sauce.
- Serve hot.
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