Korea's iconic street-food crispy chicken wings get a sugar-free gochugaru glaze in this version, making them keto-friendly. Fried in hot oil until crisp, the wings are tossed in a pan-thickened, intensely spicy sauce before serving.
Rub the chicken wings with salt, coat with gochugaru, crushed garlic and grated ginger, then refrigerate for 20 minutes.
Heat plenty of oil in a deep pot and fry the wings for 12 minutes until golden and crisp, then lift them out and drain.
Simmer the soy sauce, sesame oil and sweetener in a small pan for 3 minutes until lightly thickened.
Toss the fried wings in the hot sauce, sprinkle with sesame seeds and serve immediately.
Do not overcrowd the pot while frying the wings, or the oil temperature will drop and they will turn greasy instead of crisp. Allergens: contains sesame (sesame oil, sesame seeds), soy (soy sauce).
Use honey instead of the sweetener and the sauce turns darker and glossier, but the dish is no longer keto-friendly; you can keep the measurement exactly the same.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.