Description
A flavorful and tasty authentic Korean wing recipe that can be enjoyed by all, as an appetizer or entree.
Ingredients
- 2 pounds Bonless Skinless Chicken Breasts
- 2 Tablespoons Cornstarch
- Oil, For Frying
- 2 Tablespoons Butter
- ¼ cups Brown Sugar
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Red Pepper Flakes
- 2 Tablespoons Low Sodium Soy Sauce
- 1 clove Garlic, Minced
- 1 teaspoon Fresh Ginger, Grated
- 2 teaspoons Sesame Oil
- 2 Tablespoons Gochujang Paste
- 1 Green Onion
- Sesame Seeds, For Garnish
Preparation
Cut chicken breasts into 1-inch pieces. Add corn starch to chicken and toss until coated.
Heat oil in pan to 350ºF and cook chicken until done (about 10 minutes). Remove from oil and drain on paper towels.
In a medium bowl, combine butter, brown sugar, rice vinegar, red pepper flakes, soy sauce, garlic, ginger, sesame oil and gochujang paste until well combined. Transfer chicken pieces to sauce and toss.
Dice green onion and sprinkle over chicken. Garnish wish sesame seeds. Serve with rice for a meal or seperate as an appetizer.
