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Robin Ward

Japanese "Fried" Chicken - Momofuku Style

Whip up some chicken with a bold and flavorful sauce that’s bursting with garlic, ginger, chili pepper, rice vinegar, soy sauce, and sesame oil. It’s the perfect go-to for a quick, satisfying weeknight meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: #mainmeal, Appetizer
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 3 lbs chicken wings (flats/drumettes)
For the sauce:
  • 6 cloves garlic, minced (2 Tbsp)
  • 1 knob ginger, minced (1 inch, 2.5cm, 2 Tbsp)
  • ¼ tsp chili pepper (fresh, finely chopped)
  • ¼ cup rice vinegar 9unseasoned) (4 Tbsp)
  • ¼ cup soy sauce (4 Tbsp)
  • 2 Tbsp neutral oil (I used avocado oil)
  • ¼ tsp toasted sesame oil
  • 1½ Tbsp sugar
  • freshly ground black pepper

Equipment

  • 1 sheet pan

Method
 

  1. Gather all the ingredients. Preheat the oven to 550°F (288°C). While the oven heats, line a baking pan with aluminum foil for easy cleanup and lightly spray a wire rack with oil. Place the chicken wings skin side down on the prepared wire rack. Once the oven reaches temperature, position the baking sheet on the middle rack and cook for 10 minutes. Keep a close eye on the chicken to avoid burning. If your oven runs hot or is smaller, consider broiling at 500°F (260°C) or lowering the rack.
  2. While the chicken wings are in the oven, combine all the ingredients for the sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
  3. Once the wings are cooked, transfer them to a large bowl. Pour some or all of the sauce over the wings and toss them until they are evenly coated. Serve the wings on a plate or in a large bowl. If you have any extra sauce, use it as a dipping sauce.

Notes

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.