How To Make Korean Chicken Wings with Sesame Slaw
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Serves:
Ingredients
- 2 pounds of chicken wings
- 1/2 cup soy sauce
- 1/4 cup gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves of garlic, minced
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Vegetable oil, for frying
- 4 cups thinly sliced cabbage
- 1/4 cup toasted sesame seeds
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, mix together the soy sauce, gochujang, honey, rice vinegar, minced garlic, sesame oil, and black pepper. Set aside.
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In a separate bowl, combine the flour and cornstarch. Season the chicken wings with salt and pepper, then dredge them in the flour mixture until coated.
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In a large skillet, heat vegetable oil over medium-high heat. Working in batches, fry the chicken wings until golden brown and crispy, about 5-7 minutes per side. Transfer the wings to the prepared baking sheet.
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Brush the wings generously with the sauce mixture, then bake in the preheated oven for 20 minutes, or until cooked through.
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Meanwhile, in a large bowl, toss the thinly sliced cabbage with sesame seeds, green onions, salt, and pepper. Let it sit for a few minutes to allow the flavors to meld.
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Serve the crispy chicken wings with the sesame slaw on the side.
Nutrition
- Calories : 432kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 94mg
- Sodium : 1817mg
- Total Carbohydrates : 32g
- Dietary Fiber : 3g
- Sugar : 16g
- Protein : 34g
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