
Gochujang Boneless Wings
Ingredients
- 8 oz Boneless Wings
- 1 oz Paste, Pepper Hot Gochujang Korean, Dry
- 1/2 oz Radish Watermelon
- 2 Tbsp Vinegar White Wine
- 1/8 Tbsp Salt, Coarse
- 1 tsp Sugar
Preparation
- Thin slice the watermelon radish on a mandoline or slicer. Mix with the vinegar, sugar and water and refrigerate.
- Deep fry the pork wings to get a crisp outside.
- Cover in the gochujang paste.
- Serve with quick pickled radishes.
- Type: Lunch, Dinner, Appetizer
- Categories: Recipes, VOL 6 - ISSUE 1 • WINTER 2018
- Tags: Appetizer, Chicken
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