Sweet and Sticky Korean Fried Chicken
Great food blogs are meant to be discovered and shared. I met the young and very talented Chung-Ah from Damn Delicious at an event in Los Angeles and fell immediately in love with her work. Hop over to Damn Delicious and you will know what I mean. How can you not love a talented home cook who can bake and also cook (check out her recipe index) very well, plus her food photography are simply mouthwatering and irresistible! Today, she is sharing a very popular Korean recipe with us: sweet and sticky Korean fried chicken wings. Please welcome her to Rasa Malaysia and don’t forget to bookmark her site.
Hi everyone – it’s Chung-Ah from Damn Delicious! I am so incredibly thrilled to be here guest posting for Bee today. I had the amazing opportunity to meet her at a Glam event a couple months back and in all honesty, I was kind of nervous to be around her. After all, she’s a foodie celebrity! But once we started talking, I immediately loved her. She’s incredibly sweet and so down-to-earth, and she comes up with the best recipes! I’ve made a countless number of her recipes, from her honey walnut shrimp and her spam fried rice and they all never failed to deliver.
So when Bee asked me to guest post, I knew I just had to share one of my all-time favorite Korean recipes. It’s actually the boyfriend’s mom’s recipe, one that she’s been making for the past 20 years. And with just 3 ingredients of chicken wings, soy sauce and sugar, these chicken wings will rock your socks off. These babies are double-fried to the most crunchy, crisp texture and then slathered in a reduced soy sauce glaze, leaving these wings to be so incredibly sticky and sweet. I highly recommend doubling the batch for these wings because once you take a bite into the sticky goodness, you won’t be able to stop!
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