Chicken wing! Chicken wing! Hotdog and baloney!
Know that song? Lol.
My love for a certain chicken wings restaurant led me to make my own flavored chicken wings and I could proudly say my first try making one doesn't disappoint. So I made sure to include it on our All Saints' Day menu for my brother to try it too.
Gochujang is a red chili paste Korean condiment made of fermented soybeans, gochugaru (red chili powder), glutinous rice, yeotgireum, meju powder, and salt. You don't have to guess its taste—it's spicy, of course!
The gojuchang is used on various dishes and I bought one when I tried making some bibimbap. I still have some gochujang left and it's a waste not to use it. I'm really happy that I can use it for chicken wings!
There are a couple of gochujang variant but for the chicken wings, I am going to use the red chili gochujang. Wait, don't fret! I know you might be thinking it's too spicy. Yes, it's spicy, of course. But with the right amount and other ingredients that will be added, trust me that it's bearable even for someone with low tolerance for spicy foods!
CHICKEN MARINADE:
CHICKEN COATING:
GOCHUJANG SAUCE:
2 Tbsp. Gochujang Paste
6 Cloves Garlic (minced)
2 Tbsp. Soy Sauce
2 Tbsp. White Sugar
2 Tbsp. Tomato Paste
2 Tbsp. Sesame Oil
2 Tbsp. Water
Roasted Sesame Seeds (For garnishing)
1️⃣ First step is to separate the wingette and the drumette. Doing so will give you twelve pieces of chicken meat. Wash the chicken meat and drain excess water. Then we add the fresh milk, lemon juice, and white egg. Mix with your hand until all ingredients are well combined and have coated the chicken.
2️⃣ On a separate bowl, combine the cornstarch, all purpose flour, salt, ground black pepper, turmeric, oregano, and cayenne pepper. Mix all ingredients together.
3️⃣ Heat your pan and add enough oil to fry the chicken. Coat each chicken with the cornstarch and flour mixture and fry 7 minutes each side or until coating has turned golden brown or crispy. Place a kitchen towel under the container to drain excess oil.
4️⃣ Next, we make the sauce! On a bowl, combine the gochujang paste, garlic, soy sauce, tomato paste, sugar, sesame oil, and water. Continue mixing until all ingredients are combined. You can make the sauce before or after frying but I prefer preparing it before frying so I could just immediately coat the chicken right after frying.
5️⃣ You can either dip the fried chicken into the bowl of gochujang sauce or pour the sauce to make sure it will be distrubted equally to the pieces of chicken meat. Make sure all parts of the chicken is coated with sauce.
6️⃣ Now place it on a plate and drizzle the gochujang chicken wings with roasted sesame seeds. Get your rice because it's time to eat!
Honestly, I was surprised how this recipe turned out so good! Yes, it's spicy but it was toned down with the other ingredients added to make the sauce. Eating it with rice also made its spiciness taste really bearable. I think even kids will like this recipe.
Okay, so another favorite recipe added to my list! I can surely use up all the leftover gochujang paste I had from my bibimbap experiment. Lol. This recipe is good for four servings, by the way. Enjoy!
