Momofuku Fried Chicken

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Momofuku Chicken Wings III

If you are not familiar with “Momofuku”, it’s a restaurant group in New York City owned by Chef David Chang.  I’ve been hearing about Momofuku’s fried chicken from friends for a while so when I saw Chicken Wings with Momofuku Octo Vinaigrette recipe at A Cup of Mai back in June, I knew I wanted to try making it right away.  Mai used Steamy Kitchen’s recipe, originally from Momofuku Cookbook by David Chang, so I also followed most of Steamy Kitchen’s recipe.  My kids still have hard time eating chicken wings because of the bones so I made this dish with drumettes.  I was going to serve this recipe as a main dish but it was so popular with my family that it ended up with just as an appetizer!

Momofuku Fried Chicken Recipe |

On a separate note, my interview with Christian will be featured on Smart Boy Designs tomorrow.  Christian is not a food blogger, but he’s the king of Social Media!  He’s such an inspiring young man who blogs about “how to blog”, how to make money online, and life in general.  He just happened to find Just One Cookbook several months ago and ever since I’ve been following his blog.  I hope you have some time tomorrow to check out my interview with him! 😉

Momofuku Chicken Wings II

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Momofuku Fried Chicken
Prep time
Cook time
Total time
Serves: 4 as appetizer
  • 3 pounds chicken wings
  • 2 Tbsp. finely chopped garlic (5-6 large garlic cloves)
  • 2 Tbsp. chopped peeled fresh ginger
  • ¼ tsp. finely chopped fresh chili pepper
  • ¼ cup rice vinegar
  • ¼ cup light soy sauce (or replace with 3 Tbsp. soy sauce + 1 Tbsp. water)
  • 2 Tbsp. vegetable oil
  • ¼ tsp. sesame oil
  • 1½ Tbsp. sugar
  • Freshly ground black pepper
  1. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the broiler rack. Place the chicken wing, skin side down, on the rack. Set the broiler to High and place the broiler rack 6 inch away from the heating source. Broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
  2. While chicken is baking, combine all the ingredients for the Sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
  3. When chicken is done, pour the Sauce in a large bowl and toss the chicken wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.
Source: Inspired by A Cup of Mai, slightly adapted from Steamy Kitchen, Originally from Momofuku cookbook by David Chang.


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  1. That chicken looks so tasty, I noticed that the spices and sauces used are similar to Filipino style grilled chicken as we also use nearly all the same ingredients except for the sesame oil. The big difference is that the sauce of this one is poured over the chicken which gives it more flavours. Yum.

  2. I’ve had the Momo fried chicken dinner before and it is amazing, but I love this recipe. It’s a great alternative to actually frying the chicken but still getting the essence of the flavors that David Chang uses.

  3. Tq for sharing the recipe nami – just by looking at the pic I’m sure this chicken is amazingly tasty! DO do loves a chicken wings as an appetizer!
    I wondering what could be more gergous than this ones? ur blog alrady my fov coz of the beautiful in the eyes by the pic u post & ur writing :)
    Looking forward the more gergeous then?! Enjoy! 😉

  4. Good for you on taking the week off Nami! And I can’t wait to read your interview tomorrow. There is a Thai restaurant chain we absolutely love, and the must have appetizer dish is called “Wings of Paradise”, your posting reminded me of that, and I know my family will eat it up! Thanks for sharing and enjoy your week!

  5. I have yet to try a momofuku recipe! I have resisted the urge to buy his book several times but maybe I will decide once I try this recipe out. It definitely sounds like a winner! Have a wonderful week off Nami and get some beauty sleep!! =D

  6. I can’t wait for the upcoming “work” you’re putting in your blog. My friend gave me a MOMOFUKU cookbook and much to my delight I tried this recipe. Great way to leave for your readers to try.
    Enjoy your week off. everyone desserves to slow down and take some time off. No worries, your readers are all here waiting for ya…

  7. Susie

    These look really good. I was just telling my friend she needed to go eat at Momofuku the other day. I told her I couldn’t believe she worked in New York and had never gone lol.

  8. Enjoy your week off, Nami!!! I need to follow in your footsteps one of these weeks! Till you return, I’ll just come back again and again and drool over this fabulous chicken! It looks delectable :)

  9. Nami, you cooked that chicken to perfection. What a wonderful, golden exterior it has. Sounds absolutely delicious. Good luck in your son’s kindergarten. My son started kindergarten this year too and I work in his classroom once a week too. I love seeing all the kids, they are so sweet and the teacher has such an amazing way with 24 little ones! Have a good week. I think you deserve two weeks if you need it! You are the hardest working food blogger I know. :)

  10. Enjoy your week off, I’m sure it’s much needed! I can definitely understand the need for a break. Momofuku is such a delicious restaurant…one of my favorites in NY. The steamed buns there are to-die-for!

  11. I love Momofuku! I havent tried his fried chicken- but Ive liked almost everything I’ve had there. Have you read this magazine Lucky Peach? The first quarterly edition came out last quarter and it was all about Ramen. It’s seriously interesting and has some good stuff in it. He even did this super interesting article about the 6 minute Ramen Egg and the technique to cook it perfectly at home!

  12. OMG you’re getting a lot of interviews and you’re becoming very popular now, Nami! I’m so happy for you. :) I’ve seen this chicken recipe posted many times but I have to say that yours has the most gorgeous photo and styling.

    Have a great week!

    ~ ray ~

  13. Yummy chicken recipe again! I’ll sure try this and your miso garlic chicken in about 2mths’ time! 😉
    I’ll be back to read on your interview tmr (hopefully I’ll have the time to)!
    Enjoy your week off and can’t wait to see your blog’s new look! Have a great day! 😀

  14. Jamie @ the unseasoned wok

    I hear so much about that momofuku cookbook, I need to get one! I have to go and click over to your interview now. Great job and congratulations Nami!

  15. Nami, this recipe sounds yummy! I have heard about Momofuku, but didn’t really know what it was (or who it was 😉 ). Somehow I feel that the vinegar makes this sauce exceptional… Otherwise I love all the ingredients!
    I am looking forward to read your interview tomorrow! Have a good rest. You certainly deserve it! (And don’t think we, your fans, will stop making your dishes and gazing at your beautiful photos in the meantime 😉 )

  16. Even though you’ll be doing some work I hope you get a chance to relax. You surely deserve it. Thanks for giving us this recipe to tide us over until you get back.

  17. You always have the best recipes – the most interesting and tasty ones – i need to be on start making a long list of dishes i need to make from your blog. Nice work!

  18. Mmmmmm bookmarked this! Now that I have become a fan of chicken wings I know I will love this recipe Nami! I also have all the ingredients in my pantry… I only need to get the chicken! hehehe :-) Enjoy your week off… can’t wait to see the improvements… even though it hard to improve perfection!!! <3

  19. Ah another Momofuku fan, I love his creativity. He loves to come to Montreal and go to a place called Joe Beef. I do have a little chip on my shoulder with David Chang’s name on it lol. The filming of a TV piece about my blog was postponed one week because David came to town and got my tv spot. I was on the following week but I thought it was funy lol.

    • Kankana, I just broiled 10 mins, then flip, and broil another 10 mins (but my oven is usually weak, so you might want to check on your cooking time).

  20. oh YUMMY! I was hoping you wouldn’t have a closeup shot of fried chicken in all its delectable glory, because it’s after 9, I’ve eaten dinner, and now I want some fried chicken!!!

  21. Hi, are working too hard you need your rest..I completely understand what you mean, as I needed it too so often these days.
    Your chicken look fantastic, very very flavorful, and will try it for sure..great presentation and your photos are AMAZING!!!!

    Have a great rest, can’t wait to see your next genius recipe!!!:))

  22. Nami is an inspriation to many. And not only those in the food blogging niche! She has passion for her craft, and that sure goes a long way to spread the desire for creating in others.

    Sure hope you all enjoy the interview. She gave some incredible feedback. Just love Nami to pieces!


    • Thanks for having me on your blog Christian! You are one successful and talented blogger I know and I’m really honored to be on your site. Please keep inspiring us! 😉

  23. Darn I just marinated my chicken! Wish I checked out your blog earlier so I could try this recipe. I’m very curios about your interview. Will check it out later. See you online in a couple days. Try to get some rest a well =)

  24. Franziska San Pedro

    Hi Nami,

    I read your interview at Christian’s blog and here I am checking out yours :-)
    Wow, everything looks so great, I love your recipes! I can learn so much from you, especially with your Japanese background.
    Looking forward to trying some of your recipes (now I have to go to the Asian Market and get some more ingredients, lol). So what do you think of San Francisco, do you get most of the ingredients that you need? Unfortunately, I can’t get most ingredients (I am from Germany) that I would need to cook German dishes, they just never taste the same…

    Glad I found you!
    Franziska San Pedro
    The Abstract Impressionist Artress

    • Hi Franziska! I can get pretty much everything that I need for daily Japanese cooking here in San Francisco. I’m really fortunate. There are several Japanese supermarkets around here and there are more Chinese stores around which carry various Japanese products. Hope you can find some Japanese recipes that you can cook in Germany. :-)

  25. I am always amazed at just how many recipes there are in the world.
    It reminds me of my time in Japan back in 1990. I didn’t want to leave.

    If you find the time, please feel free to link your favourite recipes to our Simply Delish which we post on Saturdays.

    Have a beautifully satisfying day.

  26. Hi Nami, hope all is well with you and your family. I stopped by to see the interview and was so impressed by how professional and well thought out it was. Great job my friend. Now on to this gorgeous recipe. These look so tasty. I had not heard of momofuku until recently. The joys of small town life. This looks like a dish my whole family would enjoy and scarf in minutes. Older kids, they’re like wild animals I swear. I cannot keep enough food in the house these days.

  27. Ooh…I have yet to visit Momofuku and I don’t think I’ll be able to unless I save up $$, but it’s nice that I can get a taste of David Chang’s genius at home! How absolutely lovely!

  28. Wonderful wings! I look at your chicken wings and am thinking maybe I should make some and forget the italian snobbishness about wings not being a proper dish…

  29. I’m so fascinated by anything that comes out of Momofuku’s kitchen that I just might give this chicken recipe a try. It certainly looks delicious in your photographs but then anything you shoot looks mouthwatering, Nami!

    You mean you’re going to make your blog even greater than it already is? Wow, I admire your dedication (and Shen’s too). But you totally deserve the week off, go play with the kids, watch lots of TV and take that beauty sleep ;-). Come back even more beautiful! Now going to check out that interview of yours…

  30. 2 weeks ago, I was trying around with tastes and flavores, fitting together aromas, mixing some zing here and there and ended up cooking a chicken dish, without knowing, similiar to your momofuku fried Chicken recipe.

    The only thing what was different in mine was that I used Coconut Vinegar and instead of sesame oil I used sesame seads (I prefer to bite seeds).

    My dish had come very tastefull.

    I ll defenetly try out your version and now I know what one calls that dish. lol

    Thanks for sharing =)

  31. Hi! Nami
    How are you? Hope you have a great weekend.

    This chicken looks soooooo delicious. We (my family) love chicken. Will try this out soon. :-)
    Thanks a lot for sharing.
    BTW, it is officially autumn in Tokyo. As you know, autumn is chestnut-time. I wonder if you have any good chestnut recipe. If so, please let me see in just one cookbook. I have very few chestnut recipes, hope you help add up. :-)

  32. I love love love Momofuku!!!! It’s my favorite restaurant in NYC. I’ve never had the fried chicken though because I’ve heard you have to order it in advance and they only have a certain amount each day. I had also heard they fried it in grapeseed oil. Hmmm. I’ll have to try your version!

    Lots of yummy love,
    Alex aka Ma What’s For Dinner

  33. David Duik

    Delicious Recipe!

    I have a homemade version for a number of KFC recipes among them the most famous finger licking good fried chicken and also the crispy-luscious, mouth watering buttermilk chicken recipe. While making the recipes one can fill the moist, crunchy and tasty chicken ever made. Visit my website…


  34. eleanor arkowitz

    can i make this dish with an entire chicken that has been cut into small pieces=perhaps 8 or 10 pieces. my husband hates chicken wings so the original recipe is not good for him.