korean chicken recipe

succulent, yet fresh bits of chicken covered in a sweet and zesty sauce. A simple broiled chicken recipe with a red hot kick making for the ideal feast or tidbit. This chicken really is ideal for any event.

Ingredients

• FOR WINGS
• Vegetable oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. baking powder
• 1/2 tsp. garlic powder
• 2 lb. chicken wings
• 1 tbsp. freshly grated ginger
• 1/2 c. cornstarch
• FOR SAUCE
• 3 tbsp. butter
• 5 small dried red chilis, sliced
• 1 tbsp. freshly minced ginger
• 3 cloves garlic, minced
• 1/4 c. gochujang
• 2 tbsp. ketchup
• 1 tbsp. rice vinegar
• 1 tbsp. low-sodium soy sauce
• 1/4 c. honey
• 2 tbsp. packed brown sugar
• FOR GARNISH
• 1/2 c. cocktail peanuts
• 1 tbsp. sesame seeds
• 1 green onion, sliced

Directions

1. Cook the vegetable oil until it reaches 275°F in a large saucepan. Use paper towels to line a large baking sheet or plate. Combine salt, pepper, baking powder and garlic powder in a small bowl.
2. After drying wings with paper towels, rub them with grated ginger. Season with salt mixture. Toss the wings in cornstarch. Then squeeze each one to form a coating.
3. Fry the wings until they are lightly browned and crispy. This takes about 15 to 18 minutes. Place wings in oil. Allow to rest for a moment.
4. Heat oil to 400°F. Fry the wings until they are deep golden brown and the skin is crispy and crunchy. This takes about 7 to 8 minutes. Place wings in a large bowl.
5. Sauce: Heat butter, garlic, dried chilies and ginger in a saucepan. Cook until fragrant for 2 minutes. Cook until bubbling. Stir in the soy sauce, vinegar, ketchup and gochujang. Continue cooking until the sauce is slightly thickened and bubbly.
6. Toss wings in sauce and mix well. Toss in peanuts.
7. Before serving, garnish with green onions and sesame seeds.