Glazed Korean Gochujang Wings #koreanfood #spicy #chicken #gochujang #cooking #easyrecipe

Glazed Korean Gochujang Wings #koreanfood #spicy #chicken #gochujang #cooking #easyrecipe

Sticky Korean Gochujang Wings

Serves 2

Ingredients
1kg chicken wings
Ginger thumbnail sized piece (thinly sliced)
6 spring onions white parts only (scored and cut into 6cm lengths)

Sauce
5 tbsp soy sauce
10 tbsp mirin
2 tbsp gochujang
1 tbsp sugar (optional)
200ml water

Finish
1 tbsp sesame oil

Method
1. Pat the chicken wings with paper towel. Remove any feathers.
2. Score the white parts of the spring onions and cut into 6cm lengths. Thinly slice the ginger.
3. Combine all sauce ingredients and mix well.
4. Pan fry the wings until golden. In the rendered fat, lightly brown the spring onions, then remove and set aside.
5. Add the sauce and 200ml water to the wings. Bring to a boil over high heat. Once boiling, reduce to medium low and simmer for 30 minutes, stirring occasionally.
6. Add the browned spring onions and simmer for another 10 minutes.
7. Add 1 tbsp sesame oil. Increase to high heat and gently coat the wings with the thickened sauce. Do not burn.

Tips
•If you prefer, blanch the wings instead of pan frying.
•If scoring the spring onions is difficult, you can add them without scoring.
•Ginger is essential.

#koreanfood #chicken #gochujang #spicyfood #homecook