Korean Fried Chicken

• Gluten free

• Meat

  • 2 lbs Chicken wings

• Produce

  • 4 Garlic cloves, medium
  • 1 1-inch knob Ginger, fresh

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1 tbsp Fish sauce, Asian
  • 2 tbsp Soy sauce, dark

• Baking & Spices

  • 1 tsp Baking soda
  • 3 tbsp Brown sugar, dark
  • 1/4 cup Gochujang
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil, toasted

Found on eatthelove.com

Description

Ingredients

• 2 large egg whites
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 2 lbs chicken wings
• 4 medium garlic cloves
• 1-inch knob of fresh ginger
• 1/4 cup gochujang
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine vinegar
• 3 tablespoon dark brown sugar
• 1 tablespoon Asian fish sauce
• 1 tablespoon toasted sesame oil

Directions

• 1. Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg white, you shouldn’t be able to feel any grains of salt). Toss the chicken wing pieces in the egg white mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings aren’t touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the wings once to let both sides dry out evenly.