Epicurious' 4 Levels series features two cooks and a professional chef from the Institute of Culinary Education preparing different versions of classic comfort foods. In the latest episode, Chef Chris Scott shares a spicy, tangy recipe.
"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles."
He sources free-range, hormone-free chicken, tenderizes the meat with yogurt, and uses garlic, soy and sesame for flavor. Chef Chris fries his wings for golden crispiness and utilizes more of the meat with a crépinette, or sausage.
Watch the video to see how kimchi and Gochujang are incorporated, and get the complete recipe below.
Ingredients
For the kimchi:
- 60 Parilla leaves (Kkaennip)
- 3 tablespoons Korean red chili flakes
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons minced garlic
- 1 teaspoon sugar
- 1 teaspoon roasted sesame seeds
- 1/2 cup Water or Kombu Broth
For the chicken wing crépinette:
- 1 1/2 cups ground chicken (wing) meat
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon fresh cilantro, chopped
- 1 teaspoon fresh parsley, chopped
- 1 tablespoon minced ginger
- Salt and pepper to taste
- Caul fat
For the chicken wings:
- 6 whole chicken wings
- 1/4 cup sesame oil
- 2 tablespoons garlic powder
- 2 tablespoons soy sauce
- 1 cup Greek yogurt
- 3 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 tablespoons vinegar powder
- 4 tablespoons Gochujang powder
- 2 tablespoons salt
- Fresh scallions, for garnish
- Fryer oil
Directions
For the kimchi:
- Wash the kkaennip under running water, holding the stems together, shaking off excess water. Pat dry with a paper towel.
- Mix all the seasoning together in a small bowl. Take a teaspoon of this mixture and spread over each leaf, and place in a stack. Pour remaining sauce mixture over the leaves and cover tightly with a lid. Let this sit out unrefrigerated for a few hours then place in refrigerator. This will keep for a few weeks.
For the chicken wing crépinette:
- In a small mixing bowl add the ground chicken, garlic, egg, herbs, ginger and seasonings. Mix together until combined.
- Lay out caul fat and cut 2-inch-by-1-inch squares. Put about 2 tablespoons of the meat farce in the middle of the caul fat square. Spread the meat and roll up the crépinette like a cigar.
- Take a saute pan and over medium heat, sear the crépinette on all sides until golden and cooked through. Serve immediately.
For the chicken wings:
- In a medium-sized mixing bowl, add the sesame oil, garlic powder, soy and yogurt and mix together. Add the raw wings and marinate for an hour or more.
- In a separate bowl, mix the all-purpose flour and cornstarch.
- Take the wings out of the marinade, taking off excess, and dredge in the flour mixture.
- Fry in a preheated dutch oven at 350 F for 6 to 8 minutes or until wings have internal temperature of 165 F.
- Once fried, transfer to a wire rack to drip dry.
- Season with the mixture of salt and powders. Garnish with fresh scallion.
Learn more about Korean cooking at ICE.
