Receta Korean Spicy Chicken Wings
I’m so into Korean chilli paste because of its attractive colour and its mildly sweet taste with a hot kick. The chicken wings that cooked with Korean chilli paste are very addictively delicious. I pan-fried them instead of deep-frying as my family likes less oil intake. You won’t go wrong with this fool-proof dish. But beware you’ll be addicted as the sticky sauce makes the wings so tasty. I could finish the whole dish myself in a blink of an eye.
By Christine’s Recipes
Prep time: 10 mins + plus marinate timeCook time: 12 mins Yield: 2 to 3 serves
Ingredients:
- 8 (about 470 gm) chicken wings
- 2 cloves garlic, crushed
- 2 Tbsp water
- 1 tsp honey
- 1 spring onion, chopped, for garnish
- sesame seeds, roasted, for garnish
- Marinade:
- 2½ tsp light soy sauce
- 2 tsp mirin
- 2 tsp ketchup
- 1 Tbsp Korean chilli paste
- 1 tsp sugar
Method:
Rinse the chicken wings and wipe dry. Mix with the marinade. Refrigerate for 2 hours or overnight. Return to room temperature before you’re ready to cook.
Heat oil in a wok or frying pan over medium-high heat. Saute the garlic. Add the chicken wings. Reserve the marinade for later use. Cook the chicken wings until both sides are lightly brown. Mix 2 tablespoons of water with the marinade well. Pour into the wok. Bring it to boil. Reduce heat to medium and cook with a lid on, about 10 minutes. Remove the lid and continue to cook until the sauce is reduced and thickened, sticking to the surface. Stir in honey. Sprinkle spring onion and sesame seeds. Serve hot.
Notes：
Honey gives more fragrance. You may skip it though.
Mirin is a Japanese condiment with a very light sweet taste and low alcohol content, available at supermarkets or Asian grocers. (See the picture of mirin here.)