Master Chef Australia 2022 | Korean Fried Wings with Gochujang Dressing recipe

This weeks Master Chef Australia 2022 recipe we recreated is from the street food challenge. And we really enjoyed the spicy "Korean Fried Wings with Gochujang Dressing" from the favs team!

Ingredients (serves 3)

Fried Chicken Wings
120 ml fish sauce
80 ml lemon juice
2 bird’s eye chillies, roughly chopped
4 cloves garlic, cloves peeled, smashed
6 chicken wings
120 g rice flour
120 g cornflour
5 tsp gochugaru
2 tsp salt flakes
vegetable oil, for deep frying

Gochujang Sauce
1 tbsp rice bran oil
170 g gochujang
1½ tbsp brown sugar
3 tsp gochugaru
200 ml chicken stock
40 ml rice wine vinegar, plus extra to balance
juice ½ lemon, plus extra to balance
1-2 tsp, or to taste fish sauce

Pickled Vegetables
1/1 small daikon
1/2 large carrot
1/4 small green mango
75 ml rice wine vinegar
2,5 tsp caster sugar
1 cm piece ginger, finely chopped

To serve
toasted sesame seeds

Method

  1. First prepare the marinade for the fried chicken wings. Mix fish sauce and lemon juice in a large bowl the add chillies and garlic.

  2. Clean the chicken wings and add them to the marinade. Allow to marinate in the fridge for at least 1 hour but no more than 2 hours. Mix the chicken through the marinade every 20 minutes.

  3. Meanwhile place rice flour, cornflour, gochugaru and salt into a large bowl and mix.

  4. When ready to fry, fill a deep fryer or a deep pot with oil and heat to 170°C.

  5. Remove wings from the marinade and coat them individually with a mix of rice and corn flour. Shake off excess and place onto a tray. Allow to stand for at least 5 minutes before frying.

  6. Fry the chicken wings in the hot oil, in batches, until deep golden brown, about 6- 7 minutes.

  7. Place wings onto a heatproof tray lined with paper towel and keep warm in an oven set at 100°C until ready to serve.

  8. For the Gochujang Sauce, place the oil into a small saucepan over medium heat.

  9. Add the gochujang and cook for 1-2 minutes. Stir in the sugar and gochujang and cook until sugar dissolves.

  10. Add chicken stock and bring to boil. Add rice wine vinegar and lemon juice and whisk until well combined.

  11. Simmer until thickened for about 20 minutes.

  12. Add fish sauce, to taste and balance with extra rice wine vinegar and lemon juice. Allow to cool.

  13. For the Pickled Vegetables, peel then julienne the daikon, carrot and green mango. Place into a large bowl and set aside.

  14. Place rice wine vinegar, sugar and ginger into a small saucepan and bring to boil. Simmer for 5 minutes then remove from the heat and allow to cool slightly. Pour over the vegetables and set aside (drain well to serve).

  15. To serve, coat the chicken wings in the gochujang sauce and drizzle with extra sauce. Sprinkle with toasted sesame seeds. Serve with Pickled Vegetables on the side.

  16. ENJOY!