Korean Fried Chicken

12 ingredients
1 steps

Ingredients

  • 2 large egg whites
  • 1 tsp sea salt finely ground
  • 1 tsp baking soda
  • 2 lbs chicken wings
  • 4 medium garlic cloves
  • 1 inch ginger knob
  • 1/4 cup Gochujang Korean chili paste, use less it's spicy
  • 2 TBLS dark soy sauce
  • 1 TBLS red wine vinegar
  • 3 TBLS dark brown sugar
  • 1 TBLS Asian fish sauce
  • 1 TBLS toasted sesame oil

Directions

  1. 1
    Place wire rack inside rimmed baking sheet pan. Place egg whites and sea salt in a large bowl and beat until salt and baking soda is dissolved, you shouldn't feel any grains of salt. Toss the chicken wings into the egg mixture and coat all sides. Pick up wings and let excess egg white drip back into bowl and place on wire rack. Make sure wings do not touch. put in refrigerator, uncovered for 8 hrs or overnight to dry out. Flip wings once to dry out evenly. Oven at 450. Place wings on rack in oven for 15 mins, then flip the wings over and bake for 10 mins. Flip one more time for 10 mins or until wings are crispy golden brown. Rest for 5 mins. While chicken is baking, mince garlic and finely grate ginger. Place garlic and ginger in saute pan add Gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil. Cook on medium heat until it thickens slightly, about 3 mins. Toss the still warm chicken in the sauce.

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