These wings are hot, sweet, salty and hugely popular. The marinated daikon gives a nice vinegar kick that contrasts with the crispness of the chicken. The longer the daikon pickles, the more intense the flavor.
| Level: | Easy |
| Total: | 1 day 2 hr 5 min |
| Prep: | 25 min |
| Inactive: | 1 day 1 hr |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup gochujang
- 1/4 cup honey
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon minced ginger (about one 1/4-inch piece)
- 2 cloves garlic, minced
- 1 lemon, juiced
- 8 cups canola oil
- 1 1/2 cups ice water
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- Pinch pepper
- 2 pounds chicken wings (about 14 pieces), split and tips removed
- 1 tablespoon toasted sesame seeds, for garnish
- 2 scallions, chopped on an angle, for garnish
- Pickled Daikon, recipe follows
- 1 large daikon radish (about 2 pounds), peeled and cut into bite-size pieces
- Kosher salt
- 1 cup sugar
- 1 cup white vinegar
- 2 cloves garlic, smashed
Instructions
- Whisk together the gochujang, honey, sesame oil, soy sauce, ginger, garlic and lemon juice in a small saucepan until completely blended and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens to the consistency of pudding, for 7 to 8 minutes. Set aside to cool.
- Preheat the oil in a large pot or Dutch oven over medium-high heat until the oil reaches a temperature of 350 degrees F.
- Meanwhile, whisk together the ice water, cornstarch, flour, salt and pepper in a large bowl until no lumps remain. Add the chicken and toss to coat.
- Using a spider or slotted spoon, lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and drop into the oil. Fry in two batches, 7 to 8 wings at a time, until lightly brown, for 7 to 8 minutes each batch. Adjust the heat so that the oil remains at 350 degrees F. Transfer the cooked chicken to a wire rack.
- Using a pastry brush, generously paint each wing with the gochujang sauce. Be careful not to smother the wings in sauce or they will lose their crispy texture.
- Sprinkle with sesame seeds and scallions. Serve immediately with Pickled Daikon.
- Put the daikon in a medium bowl and toss with 1 1/2 teaspoons salt. Let stand for 30 minutes, and then rinse with cold water and pat dry.
- Put the sugar, vinegar, 1 cup water, the garlic and a pinch of salt in a small saucepan and bring to a boil. Remove from the heat and let cool slightly. Remove and discard the garlic.
- Pack the daikon into a container with a tight-fitting lid, cover with the liquid and seal. Allow to marinate at room temperature for at least 1 day or up to 2, and then refrigerate. Serve as a side dish or accompaniment to any fried chicken dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1770 |
| Total Fat | 132 g |
| Saturated Fat | 17 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 51 g |
| Protein | 51 g |
| Cholesterol | 277 mg |
| Sodium | 1720 mg |