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¼ cup cornstarch
For the chicken
14 single chicken wings
1 tsp salt
¼ tsp black pepper
1 tsp grated ginger
¼ tsp curry powder
1 Tbsp soju
For the sauce
5 cloves garlic, chopped
1 Tbsp soy sauce
2 Tbsp mirin
1 Tbsp gochujang
1 Tbsp ketchup
¼ cup corn syrup
2 Tbsp finely chopped roasted peanuts
1 tsp sesame seeds
Let's get Cooking...
Combine chicken wings and next 5 ingredients. Set aside.
To make sauce: in a mixing bowl, combine garlic, soy sauce, mirin, gochujang, ketchup, and corn syrup and whisk well. Set aside.
Pour at least 2 inches of frying oil into a pot and heat over medium heat until oil reaches 375ºF. Meanwhile, add cornstarch to marinated chicken and use hands to toss until wings are evenly coated.
Carefully drop chicken wings into the hot oil one by one, and fry them for 9 to 10 minutes or until golden brown, crispy and fully cooked. Do in batches if needed.
Remove cooked chicken wings from hot oil and place on a cooling rack. Let them cool for 5 minutes or until outside skin is cooled.
Meanwhile, heat a wok over high heat. Pour in sauce mixture and bring to a boil. Let it boil for 1 to 2 minutes, or until reduced and thickened with a caramel texture.
Add wings and toss until they are evenly coated with the sauce. Sprinkle peanuts and give a final toss. Transfer to a serving plate and sprinkle some sesame seeds on top. Enjoy!
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