Chicken
1 lb chicken wings
½ tsp ground ginger
½ tsp Granulated or powdered garlic
¼ tsp black pepper
1 tsp salt
⅛ tsp onion powder
1 cup glutinous rice flour
Sauce
6 tbsp Gochujang
6 tbsp tomato ketchup
6 tbsp hot honey
6 cloves garlic, crushed
2 tsp rice wine vinegar (or apple cider)
1 oz soju
2 tbsp soy sauce
4 tbsp water
Chicken Marinade
- Rinse chicken.
- Coat with seasoning and then rice flour. Toss to make sure it is evenly coated.
- Allow the chicken to sit at room temperature for 10-15 minutes.
For Sauce
- Measure and mix all ingredients.
- Cook in sauté pan or wok until boiling.
For Chicken and Finish
- Pour about 2”- 4” of oil in a pot. Make sure the pot is no more than half full.
- Heat oil to 365*F.
- Place chicken in oil making sure to shake off excess starch before it goes in.
- Fry the chicken until browned slightly and bubbles start to slow down. Make sure you at least cook the chicken to 165*F internal temperature.
- Once fully cooked, remove the chicken from oil and place it in a pan with sauce.
- Bring the sauce back to boiling and toss in the wings.
- Cook until the sauce is coated with the chicken and thickened.
- Eat and enjoy!