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Korean fried chicken wings from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 62) by Diana Henry

  • spring onions
  • sesame seeds
  • fish sauce
  • rice flour
  • garlic
  • fresh ginger
  • sesame oil
  • rice vinegar
  • vegetable oil
  • chicken wings
  • gochujang
  • dark soy sauce

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Notes about this recipe

  • Nacey on February 11, 2018

    I baked my chicken wings first having tossed them in seasoned oil and flour. Then stirred them into the sauce and they were perfect. No frying needed!

  • mfranklin125 on March 08, 2017

    This was sooo yummy

  • lilham on October 08, 2016

    I made it with small pieces of skinless boneless chicken thigh fillets, cut into small pieces. The frying time I needed therefore was much shorter.I didn't use any thermometer. The sauce is delicious. Just the right balance of heat, sweetness and saltiness. The punch I expect from Korean food.

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