Crispy Korean-style Chicken Wings
Ingredients
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
To serve 4-6 as a Side
- Peel the garlic and ginger and grate with a tine grater or microplane.
- 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.
- Press the tofu to remove excess liquid.
- Tear the tofu into rough chunks about 3 x 2cm
- Add the tofu to a mixing bowl along with half the marinade and fold to coat.
- Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered.
- 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.
- 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.
- Remove carefully and drain on a plate lined with kitchen paper
- Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny.
- Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage.
- Spoon the tofu into a serving bowl .
- Trim and thinly slice the spring onion for the garnish and finely chop the chilli.
- 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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