Fried Chicken Wings with Pickled Daikon
Fried Chicken Wings with Pickled Daikon
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1770
- Total Fat
- 132
- Saturated Fat
- 17
- Carbohydrates
- 96
- Dietary Fiber
- 5
- Sugar
- 51
- Protein
- 51
- Cholesterol
- 277
- Sodium
- 1720
- Total: 1 day 2 hr 5 min
- Prep: 25 min
- Inactive: 1 day 1 hr
- Cook: 40 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1770
- Total Fat
- 132
- Saturated Fat
- 17
- Carbohydrates
- 96
- Dietary Fiber
- 5
- Sugar
- 51
- Protein
- 51
- Cholesterol
- 277
- Sodium
- 1720
- Total: 1 day 2 hr 5 min
- Prep: 25 min
- Inactive: 1 day 1 hr
- Cook: 40 min
Ingredients
1/2 cup gochujang
1/4 cup honey
1/4 cup sesame oil
2 tablespoons soy sauce
1/2 teaspoon minced ginger (about one 1/4-inch piece)
2 cloves garlic, minced
1 lemon, juiced
8 cups canola oil
1 1/2 cups ice water
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon kosher salt
Pinch pepper
2 pounds chicken wings (about 14 pieces), split and tips removed
1 tablespoon toasted sesame seeds, for garnish
2 scallions, chopped on an angle, for garnish
Pickled Daikon, recipe follows
Pickled Daikon:
1 large daikon radish (about 2 pounds), peeled and cut into bite-size pieces
Kosher salt
1 cup sugar
1 cup white vinegar
2 cloves garlic, smashed
Directions
- Whisk together the gochujang, honey, sesame oil, soy sauce, ginger, garlic and lemon juice in a small saucepan until completely blended and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens to the consistency of pudding, for 7 to 8 minutes. Set aside to cool.
- Preheat the oil in a large pot or Dutch oven over medium-high heat until the oil reaches a temperature of 350 degrees F.
- Meanwhile, whisk together the ice water, cornstarch, flour, salt and pepper in a large bowl until no lumps remain. Add the chicken and toss to coat.
- Using a spider or slotted spoon, lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and drop into the oil. Fry in two batches, 7 to 8 wings at a time, until lightly brown, for 7 to 8 minutes each batch. Adjust the heat so that the oil remains at 350 degrees F. Transfer the cooked chicken to a wire rack.
- Using a pastry brush, generously paint each wing with the gochujang sauce. Be careful not to smother the wings in sauce or they will lose their crispy texture.
- Sprinkle with sesame seeds and scallions. Serve immediately with Pickled Daikon.
- Put the daikon in a medium bowl and toss with 1 1/2 teaspoons salt. Let stand for 30 minutes, and then rinse with cold water and pat dry.
- Put the sugar, vinegar, 1 cup water, the garlic and a pinch of salt in a small saucepan and bring to a boil. Remove from the heat and let cool slightly. Remove and discard the garlic.
- Pack the daikon into a container with a tight-fitting lid, cover with the liquid and seal. Allow to marinate at room temperature for at least 1 day or up to 2, and then refrigerate. Serve as a side dish or accompaniment to any fried chicken dish.
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