About the Chef
Former Executive Chef at BONDST Miami and Chef de Cuisine at Le Cirque in New York City, Andy Choi helms the kitchen at CHERRY as the Executive Chef, bringing years of experience and a dynamic approach to this exclusive kitchen. Chef Choi brings to CHERRY the same innovative approach and classical technique that he has developed through his career working in these illustrious kitchens throughout New York City.
"Fusion" is not always the buzz word you want to hear when talking about chicken wings, but this recipe gives the word a delicious reason to exist. With a sauce made from Korean red pepper paste and bacon drippings, these wings are a "fusion" worth trying.
- 12 chicken wings
- Canola oil for frying
- 1 1/2 Cup rice flour
- 1/2 Cup water
- 2 Tablespoon salt
- 1 Tablespoon ground black pepper
- Andy Choi's Wing Sauce (recipe below)
- Toasted sesame seeds and thinly sliced scallions to garnish Andy Choi's Wing Sauce
- 1 Cup Gochujang (Korean red pepper paste)
- 1/2 Cup rendered bacon fat or drippings
- 1/2 Cup seasoned rice wine vinegar
- 2 scallions, chopped
- 1/2 Cup water
- 2 Tablespoon sesame oil
Puree all wing sauce ingredients together in a blender until they form a smooth, thick liquid. Heat oil to 300 degrees in a deep, heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil.
Mix water with one cup of rice flour and whisk vigorously. Add salt and pepper and set aside. Take the remaining 1/2 cup of rice flour and coat the chicken wings evenly. Coat wings thoroughly in the water and rice flour mixture. Carefully place wings into the hot oil using metal tongs. Cook for 8-10 minutes, stirring occasionally. Remove wings and drain on a cooking rack over paper towels and let sit for 1 hour.
Increase oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. Put wings into a large mixing bowl and toss with one cup of sauce. Sprinkle with sesame seeds and sliced scallion to garnish.