Gochujang Korean Hot Sauce

Description

“Looking for the secret ingredient to that perfect restaurant-style Korean dish? 🤫 The search is over. Our Pou Chong Kim Gochujang is the real deal, crafted for authentic, mouth-watering flavor that leaves other sauces in the dust. Don’t just cook, create. Taste the difference.

🍗 Crispy Korean Wings with Pou Chong Kim Gochujang

Prep time: 15 mins | Cook time: 20 mins | Servings: 3-4

Ingredients

For the Crispy Wings:

• 1 kg Chicken wings (flats and drumettes separated)

• 1 tsp Finely minced ginger

• 1/2 tsp Black pepper powder

• 1/2 tsp Salt

• 1/2 cup Cornstarch or potato starch (for that ultimate crunch)

• Vegetable oil (for deep frying)

For the Gochujang Glaze:

• 3 tbsp Pou Chong Kim Gochujang Hot Sauce

• 2 tbsp Honey or maple syrup

• 2 tbsp Brown sugar

• 1 tbsp Soy sauce

• 2 cloves Garlic, finely minced

• 1 tsp Grated fresh ginger

• 1 tbsp Sesame oil

For the Garnish:

• 1 tbsp Toasted sesame seeds

• 2 Spring onion greens, finely chopped

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

1. Dry the wings: Pat the chicken wings thoroughly dry with paper towels. Removing excess moisture is the key to getting them crispy!

2. Season: Toss the wings in a bowl with the minced ginger, salt, and black pepper. Let them sit for 5 minutes.

3. Coat: Add the cornstarch to the bowl and toss until every wing is evenly and lightly coated.

Step 2: Make the Sticky Glaze

1. In a small saucepan, combine the Pou Chong Kim Gochujang Hot Sauce, honey, brown sugar, soy sauce, minced garlic, ginger, and sesame oil.

2. Bring it to a gentle simmer over medium-low heat, stirring constantly until the sugar completely dissolves and the sauce thickens slightly (about 3 to 4 minutes). Remove from heat and set aside.

Step 3: The Double Fry (The Secret!)

1. First Fry: Heat about 2 inches of oil in a heavy-bottomed pot or kadai to medium heat (around 160°C or 170°C). Fry the wings in small batches for about 7 to 8 minutes until they are cooked through and light golden. Drain them on a wire rack or paper towels and let them rest for 5 minutes.

2. Second Fry: Crank the heat up on your oil to high (around 190°C or 200°C). Put the wings back in for a quick 2 to 3 minutes until they are a deep golden brown and audibly crunchy. Drain them again.

Step 4: Toss and Serve

1. Put the piping hot, super crispy wings into a large mixing bowl.

2. Pour the warm Gochujang glaze over them.

3. Toss rapidly with a spatula or tongs until every wing is beautifully coated in that glossy red sauce.

4. Transfer to a serving platter and garnish generously with toasted sesame seeds and chopped spring onions.