When I think of Korean-style chicken, I immediately think of deep-fried wings covered with in a sticky, spicy red sauce. Skip the oily mess, and opt for Chef Edward Lee’s Korean oven fried chicken with Gochujang Korean chili sauce.
Korean Oven Fried Chicken
Serves 4 as an appetizer
1 lb. chicken wings
1 tablespoon olive oil
1 tablespoon grated ginger
¼ cup Chung Jung One Gochujang Korean Chili Sauce
2 tablespoons melted butter
- Preheat Oven to 375°F.
- Wash chicken wings, and use a strainer to drain and remove excess water.
- Coat chicken wings with olive oil and grated ginger, then place in a single layer on a baking sheet.
- Bake for 20 minutes.
- After the wings are fully cooked, toss with Gochujang Sauce and melted butter. Place wings back on sheet pan in a single layer. Bake at 350°F until browned.
Tips:
For spicier wings, use more Gochujang.
For sweet hot wings, add 2 Tbsp honey.
The leading Korean foods manufacturer Chung Jung One introduces its new Gochujang Korean Chili Sauce—the next generation of the traditional fermented hot chili paste. This unique version of the Korean kitchen pantry staple gives recipes a spicy and rich flavor, with a hint of sweetness. In collaboration with acclaimed chef Edward Lee, Chung Jung One is bringing its new umami-rich hot sauce to the American market, debuting in Central Market grocery stores throughout Texas. The company plans to expand the sauce’s distribution nationally in 2015.
Gochujang is a spicy, fermented red chili paste that is common in Korean cuisine and traditionally used in rice dishes such as bibimbap, or melted into soups and stews.
“I was interested in creating a much more wholesome, organic version of the very popular Korean sauce for Americans,” shares Lee, who traveled to Korea to consult on the research and development phase at Chung Jung One’s headquarters. “For people that know gochujang, the sauce will be an interesting and slightly different flavor. We made it into something you would have found maybe 100 years ago.”
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What are some of your favorite meals/food growing up?
Spicy buckwheat noodles in chilled beef broth, any kind of grilled meat over rice and every incarnation of junk food I could get my hands on.
Any guilty pleasures?
I never feel guilty in my overindulgences.
What’s in your fridge?
Leftover BBQ, last of the season’s tomatoes, pickles galore, fish sauce, 3 different kinds of miso, bacon jerky (always have that on hand), and all sorts of purees that are for the baby.
Must eat spots in Louisville?
In addition to my 2 restaurants, Holy Grale for beer pub food, Hammerheads for underground BBQ grub, Mayan Café for elevated Mexican fare, Proof, Decca, El Camino, Hillbilly Tea and many many more.
