Crispy Korean-style Chicken Wings


For Sticky Marinade

  • 4 garlic cloves
  • 2.5cm piece of fresh ginger
  • 150g gochujang
  • 120ml toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • light brown sugar
  • ¼ tsp ground white pepper

For the Chicken

  • 2 x 280g blocks extra-firm tofu
  • 6 tbsp cornflour
  • ½ tsp sea salt
  • ¼ tsp ground white pepper
  • vegetable oil, for shallow frying

For the Garnish

  • 1 fresh chilli or a pinch of dried chilli flakes
  • 1 spring onion
  • a few toasted sesame seeds, for sprinkling
Untitled (1200 x 1800 px) (11)

To serve 4-6 as a Side

  • 1
    Peel the garlic and ginger and grate with a tine grater or microplane.
  • 2
    Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste.
  • 3
    Press the tofu to remove excess liquid.
  • 4
    Tear the tofu into rough chunks about 3 x 2cm
  • 5
    Add the tofu to a mixing bowl along with half the marinade and fold to coat.
  • 6
    Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered.
  • 7
    Pour 1cm of oil into a frying pan and heat over a medium high heat until the oil bubbles around the end of a wooden spoon that's held in the oil.
  • 8
    Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook.
  • 9
    Remove carefully and drain on a plate lined with kitchen paper
  • 10
    Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny.
  • 11
    Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage.
  • 12
    Spoon the tofu into a serving bowl .
  • 13
    Trim and thinly slice the spring onion for the garnish and finely chop the chilli.
  • 14
    Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers!

BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins). RRP £22.00.

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