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Korean Fried Chicken

Irvin Lin
  • 50 minutes
  • Serves 12 to 16

INGREDIENTS

2

lbs Chicken wings

4

Garlic cloves, medium

1

1-inch knob Ginger, fresh

2

Egg whites, large

1 tbsp

Fish sauce, Asian

2 tbsp

Soy sauce, dark

1 tsp

Baking soda

3 tbsp

Brown sugar, dark

1/4 cup

Gochujang

1 tsp

Sea salt

1 tbsp

Rice wine vinegar

1 tbsp

Sesame oil, toasted