Ingredients
Scale
For the brine (optional)
- 1 lemon, washed and halved
- 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped
- 2 tablespoons honey
- 4 cloves garlic, unpeeled
- 1 tablespoon black peppercorns
- 1/4 cup fine sea salt
- 8 cups water
For the chicken
- 3 lbs chicken wings
- 5 cloves garlic, peeled
- 1 ½-inch piece fresh ginger, peeled
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Canola or peanut oil
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/3 cups water
Instructions
- Make the optional brine: In a large pot, mix all the brine ingredients. Bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat, pour into a covered container and refrigerate until cool.
- Prep the chicken wings by cutting them apart at the joints. Discard the tips (or save for chicken stock). If brining, place the chicken in a large container and cover with cooled brine. Let sit in the refrigerator for 12-24 hours.
- Make the sauce: In a mini food chopper or by hand, finely mince the ginger and garlic. Put the ginger, garlic and remaining sauce ingredients in a small pot. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce is slightly thickened. Set aside.
- In a large, deep pot, pour oil to a depth of two inches and heat to 350°F. Set one or two cooling racks over a large baking sheet and keep near the pot.
- Mix the flour and cornstarch in a medium bowl. If chicken was not brined, add a large pinch of salt and few grinds of pepper to the mixture. Add the water and whisk until smooth.
- Working in batches, dip chicken in batter. Fry until golden, about 5-7 minutes. Remove chicken pieces to a rack over the baking sheet. Repeat with remaining chicken pieces, adjusting the oil temperature to maintain a steady 350°F.
- Fry chicken a second time until a deep reddish-brown, about 4-6 minutes. Let chicken rest a few minutes, until cool enough to handle. With a small spoon or brush, spread about 2 teaspoons of sauce over each piece of chicken. Serve hot or at room temperature.
- Prep Time: :45
- Cook Time: :45
- Category: Appetizer
- Method: Stove Top
- Cuisine: Korean