February 2, 2016
in PRESS
Korean Fried Chicken Wings
By Chef José Mendín in The Latin Kitchen
Korean Fried Chicken Wings twist together the exotic flavors of Asian cuisine, like kimchee, gochujang and schichimi, with the punchy seasonings of Latin American, including chili powder and paprika, in every wing for an appetizer that is truly other worldly!
Ingredients
Main Ingredients
*Ice Head Bibb Lettuce, cut into cups
Buttermilk Marinade
1liter buttermilk
2 tablespoons kimchee base
1 tablespoon gochujang paste
1 teaspoon chili powder Flour
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Schichimi (Japanese 7 spice blend)
Gochujang Mustard Miso
1 tablespoon miso paste
1 clove garlic, minced
1/2 teaspoon light brown sugar
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
1 teaspoon gochujang
1 teaspoon Dijon mustard
Directions
Combine all ingredients for buttermilk. Whisk well to combine. Marinade the chicken in buttermilk mix for at least an hour.
Whisk together ingredients for flour. Take chicken out of buttermilk and drench in seasoned flour. Place on baking sheet or plate and leave out for at least 15 minutes. Fry chicken at 360F for 15 minutes or until cooked all the way through.
For the Gochujang Mustard Miso: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. The fold in mustard and gochujang paste.
Serve freshly fried chicken with gochujang mustard miso and bibb lettuce cups.
