Spicy Korean Fried Chicken Wings (Yangnyeom Chicken) with Pickled Radish
Try spicy Korean fried chicken wings coated in corn flour, served with a sticky gochujang sauce and refreshing pickled radish.
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Cooking tools:
- Deep-fryer
- Deep-fry thermometer
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Slotted spoon
- Tongs
- Paper towel
- Baking sheet
- Stove
- Oven
- Measuring spoon
- Measuring cup
Ingredients
- 1 kg whole chicken wings
- 3 tbsp rice wine/mirin (or white wine, dry vermouth, rice wine vinegar)
- 5 cm piece of ginger, peeled, grated
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 120g corn flour
- ½ tsp baking powder
- vegetable oil, for deep frying
- 3 tbsp soft brown sugar
- 2-3 tbsp gochujang, adjust according to taste
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp rice wine vinegar
- 2 cloves of garlic, minced
- 2 cm piece of ginger, grated
- 2 tsp toasted sesame oil
- 2 tsp sesame seeds
- 3 spring onions, trimmed, thinly sliced
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