Here in Hawaii, no one has the same sauce for their Korean Fried Chicken (wings). I have a couple of versions that I use. It depend on how I'm feeling at the time.
This versions has shoyu in it but it's not the base for the sauce. Its flavor plays in the background. The kochujang is the prominent flavor.
I encourage you to try this sauce on chicken wings or fried chicken. You don't have to fry the chicken yourself, you can add it on fried chicken you bought.
If you are frying your own wings for this, dredge the wings in cornstarch and blanch fry it in a oil that is 325 degrees. Take out when 3/4 done. Let it cool. Fry again in oil that is 375 degrees until crispy and cooked all the way through. Once out of the oil, season with salt (I use chicken salt) and then sauce it.
E ai ka kou (let's eat)!!!
1.5 ounces Garlic Cloves, sliced
1 ounce Ginger, brunoise
2 ounces Gochujang
1 ounce Shoyu
1 ounce Honey
.25 ounce Green Onion, sliced green parts only save the white
part for ganish
2 tsp Toasted Sesame Oil
Toasted Sesame Seeds, for garnish
In a food processor combine; garlic, ginger kochuang, shoyu, honey, green onion and sesame oil. Process until smooth.
Season to your taste with salt and brown sugar. The flavor should be balanced between salty, sweet and spicy.
If you want it to be more spicy, add in more gochujang or sriracha or korean chili flakes (gochugaru).
Garnish with green onions and sesame seeds.