Korean JuJu Wings

I was getting ready to watch the Superbowl Last year and needed a party snack. I made guacamole with wheat thins on the side, but I needed something else. I thought of these because I am always eating Korean food of some sort and had some extra gojuchiang paste in the fridge. These spicy and sweet wings liven up any party while staying true to authentic flavors. NOTE**** This recipe has been recently updated and is somewhat opposite of the Youtube version. The version below uses the Double Fry Method.

10 Chicken wingettes

2 tbsp of gochujiang paste

1/4 cup light brown sugar

2 tbsp honey

2 bulbs of garlic chopped and crushed

1/4 yellow onion grated

2 tsp of fresh grated ginger plus 2tsp ginger powder

Adobo seasoning

1 tbsp Sesame oil

1tbsp ketchup

3 tbsp orange juice

2 tbsp rice flour

2 tsp corn starch

oil for frying

salt and pepper

Sesame Seeds and Chopped Green Onion (garnish)

Season the chicken with salt, pepper, ginger, onion, and adobo seasoning. Use 1 egg lightly beaten to coat the chicken. Chill for at least 1 hour. Coat the chicken with rice flour and corn starch and line on a rack.  Heat the oil in a fryer or prying pan to about 350 degrees.  Add the chicken, being care not to over crowd the pan. Fry for about 10 minutes until lightly brown. Remove from the oil and let it sit for 2 minutes. Heat the oil to 365 and fry the chicken again o a golden brown. Be sure to make sure the chicken is well down and there are no pink spots or bleeding. Remove the chicken from the oil and set aside. Meanwhile in a saucepan, melt the gochujiang with garlic, honey, sugar, orange juice and ketchup. Bring to a boil, reduce, and let it reduce to a sticky syrup (about 5 – 10 min). Remove from heat and cool for about 3 minutes and drizzle in the sesame oil. Pour the sauce onto the chicken and toss to coat. Top with sesame seeds and green onion. Enjoy!