Korean Sauce

From McGough's Recipes
Korean-fried-chicken.gif
Cook Time
30-45 min

FOR SAUCE

  • 3 tbsp. butter
  • 5 small dried red chilis, sliced
  • 1 tbsp. freshly minced ginger
  • 3 cloves garlic, minced
  • 1/4 c. gochujang
  • 2 tbsp. ketchup
  • 1 tbsp. rice vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1/4 c. honey
  • 2 tbsp. packed brown sugar

FOR GARNISH

  • 1/2 c. cocktail peanuts
  • 1 tbsp. sesame seeds
  • 1 green onion, sliced

Make sauce:

  1. In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes.
  2. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling.
  3. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.
  4. Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine.
  5. Garnish with sesame seeds and green onion before serving.

Link to recipe