Oven Baked Korean Fried Chicken

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 cup Honey
  • 4 tbsp Soy sauce

• Baking & Spices

  • 3 cups Flours
  • 1/3 cup Gochujang
  • 1 Kosher salt and black pepper
  • 1 Toasted and black sesame seeds

• Oils & Vinegars

  • 5 tbsp Avocado or grapeseed oil
  • 2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 3 cups Bread crumbs, plain
  • 4 cups Panko

• Other

  • 2lbs chicken wings and drumettes

Found on girlinthelittleredkitchen.com

Ingredients

• 2lbs chicken wings and drumettes
• 3 cups flours
• 3 cups plain bread crumbs
• 4 cups panko
• 4 large eggs
• 2 tablespoons soy sauce
• kosher salt and black pepper
• 5 tablespoons avocado or grapeseed oil
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1/3 cup gochujang (Korean chile paste)
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• toasted and black sesame seeds for garnish

Directions

• Heat your oven to 450 degrees, line a rimmed baking sheet with foil and place a wire rack on top.
• Set up your breading station with the flour, eggs, bread crumbs and panko each in a separate bowl (a shallow bowl works best). Season everything well with salt and pepper and whisk the eggs with 4 tablespoons of soy sauce and 2 tablespoons water. Mix the panko with the oil, it should feel like wet sand.
• Thoroughly dry the chicken with paper towels and season generously with salt and pepper and begin breading.
• Start with coating with flour, then a dip in egg wash, then coating in bread crumbs. Dip the chicken back in flour, again in the egg wash and finally covering in panko. Transfer the coated chicken to the wire rack.
• Once all the chicken is fully breaded baked at 450 for 15 minutes. The chicken should be golden brown at this point, then lower the temperature to 375 and continue to cook for another 20-30 minutes or until its cooked all the way through.
• Remove the chicken from the oven and make the sauce.
• In a small sauce pan over medium heat combine the ginger, garlic, gochujang, honey, soy sauce, rice wine vinegar and sesame oil. Bring to a simmer, lower the heat and cook for about 5 minutes.
• Remove from the heat and pour over the chicken. If you want the wings to be completely coated with the sauce, transfer the wings to a large mixing bowl and toss with the sauce.
• Serve immediately.