Korean BBQ Chicken (Dak Bulgogi)


(For 20 pieces)

Prep time: 15 min
Marinating Time: 1 h
Cooking Time: 24 min
Difficulty: easy

1/4 cup Gochujang, (fermented chili paste)
1 tablespoon honey
1 teaspoon sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons orange juice
1 teaspoon grated ginger
Fresh cilantro, roughly chopped, for garnish
Scallions, thinly sliced, for garnish

10 chicken wings, tips discarded and cut into two parts
4 tablespoons dry sherry
2 tablespoons mirin
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 tablespoon salt
1/4 cup peanut oil
Oil for frying
1/4 cup cornstarch

1. Mix all of the ingredients for the glaze and set aside.

2. Mix the chicken wings, sherry, mirin, sesame oil, soy, salt, and peanut oil together; let marinate for at least an hour.

3. Pour the oil for frying into a tall pot so you have enough to fry several wings, but without going beyond the halfway mark of the pot. Heat to 350°F/175°C.

4. Drain and transfer the chicken from the marinade to a large mixing bowl or a large resealable bag. Toss the wings with the cornstarch and a little of the reserved marinade.

5. Fry several at a time for 6 to 8 minutes each. Drain on paper towels. Toss wings with glaze, garnish with cilantro and green onions. Serve immediately.