Korean Style Crispy Rice Chicken Wings Recipe

Name: Korean Style Crispy Rice Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wings; 10 chicken wings, cut in half, wing tips reserved for stock; 4 tablespoons dry sherry; 2 tablespoons mirin; 1 teaspoon sesame oil; 2 tablespoons soy sauce; 1/2 tablespoon salt; 1/4 cup peanut or other neutral oil; 1/4 cup corn starch; 1 1/4 cups puffed rice cereal like Rice Krispies; Oil for frying; Glaze; 1/4 cup Gochujang; 1 tablespoon honey; 1 teaspoon sherry; 2 tablespoons soy; 1 teaspoon sesame oil; 2 tablespoons orange juice; 1 teaspoon grated ginger; Cilantro, for garnish; Green onion, for garnish

Servings: persons

Wings
10 chicken wings, cut in half, wing tips reserved for stock
4 tablespoons dry sherry
2 tablespoons mirin
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 tablespoon salt
1/4 cup peanut or other neutral oil
1/4 cup corn starch
1 1/4 cups puffed rice cereal like Rice Krispies
Oil for frying
Glaze
1/4 cup Gochujang
1 tablespoon honey
1 teaspoon sherry
2 tablespoons soy
1 teaspoon sesame oil
2 tablespoons orange juice
1 teaspoon grated ginger
Cilantro, for garnish
Green onion, for garnish

1
Mix all chicken ingredients (through oil) together and marinate up to an hour. Pulse 1 cup rice cereal in a spice grinder or crush in a plastic bag until you have a mix of fine powder and some larger pieces. Mix with corn starch. Drain chicken, reserving marinade.
2
Mix all glaze ingredients and set aside.
3
Pour oil into a tall pot so you have enough to fry several wings, but without going beyond the halfway mark of the pot. Heat to just shy of 350u00b0. Toss wings with starch and cereal mixture, adding back a little bit of marinade to help the mixture stick. Fry several at a time for 6 to 8 minutes each. Drain on paper towels. Brown remaining 1/4 cup rice cereal in a teaspoon of oil.
4
Toss wings with glaze, garnish with cilantro, green onions, and rice cereal, and eat right away.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Wings, 10 chicken wings, cut in half, wing tips reserved for stock, 4 tablespoons dry sherry, 2 tablespoons mirin, and more.

Yes, Korean Style Crispy Rice Chicken Wings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Style Crispy Rice Chicken Wings

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