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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 | JustOneCookbook.com

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
Momofuku Chicken Wings | Easy Japanese Recipes at JustOneCookbook.com
Print
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Main Course
Servings: 4 as appetizer
Ingredients
  • 3 lbs chicken wings (flats/drumettes)
Sauce:
  • 2 Tbsp garlic (2 Tbsp = 5-6 large garlic cloves) (finely chopped)
  • 2 Tbsp ginger (fresh, chopped, peeled)
  • ¼ tsp chili pepper (fresh, finely chopped)
  • ¼ cup rice vinegar
  • ¼ cup Usukuchi Soy Sauce (light color) (or replace ¼ cup Usukuchi with 3 Tbsp soy sauce + 1 Tbsp water)
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ¼ tsp sesame oil
  • 1½ Tbsp granulated sugar
  • Freshly ground black pepper
Instructions

  1. Gather all the ingredients.

    Momofuku Chicken Wings Ingredients
  2. 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.
    Momofuku Chicken Wings 1
  3. 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.
    Momofuku Chicken Wings 2
  4. 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.
    Momofuku Chicken Wings 3
Recipe Notes

Source: Inspired by A Cup of Mai, slightly adapted from Steamy Kitchen, Originally from Momofuku cookbook by David Chang.

 

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

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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.

    1
    Reply to Raymund'> Reply

  8. 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.

    8
    Reply to Susan'> Reply

  9. 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! 😉

    9
    Reply to Elies_Lie'> Reply

  10. 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!

    10
    Reply to Cindy'> Reply

  13. 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

    13
    Reply to Jessica'> Reply

  17. 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…

    17
    Reply to skip to malou'> Reply

  18. 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.

    18
    Reply to Susie'> Reply

  21. 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 🙂

    21
    Reply to Liz'> Reply

  24. 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. 🙂

    24
    Reply to Terris-Free Eats Food'> Reply

  27. 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!

    27
    Reply to [email protected]'> Reply

  29. 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 ~

    29
    Reply to wok with ray'> Reply

  32. 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! 😀

    32
    Reply to Lyn'> Reply

  36. 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 😉 )

    36
    Reply to Sissi'> Reply

  42. 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

    42
    Reply to Manu'> Reply

  44. 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.

    44
    Reply to [email protected]'> Reply

  56. Another delicious one from you Nami! I’ve heard of Momofuku and I hope to try it one day!!! Have a good break! 🙂

    56
    Reply to [email protected] and Donuts'> Reply

  59. 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 =)

    59
    Reply to Lilly'> Reply

  63. 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

    63
    Reply to Franziska San Pedro'> Reply

    • 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. 🙂

      97
      Reply to Nami'> Reply

  65. Nami, WOW…this is fried chicken without frying!! so cool! Love this recipe to the core..I will try for my husband who is crazy for chicken. Love the flavorful sauce & your pictures. Thanks for sharing dear..

    65
    Reply to [email protected]'> Reply

  69. 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.

    69
    Reply to Kim Bee'> Reply

  82. 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…

    82
    Reply to [email protected]'s Kitchen'> Reply

  90. 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 =)

    90
    Reply to Helene Dsouza'> Reply

  91. 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. 🙂
    Cheers,

    91
    Reply to Tataya Kudo'> Reply

      • Jane Chia

        Hi, I’m interested in your this chicken broiling receipe but I have few problems here. My small electronic oven do not have a broiling function and my oven can chose to on or off the fan function. I like to know is it still possible to cook your this receipe without a broiling function with my oven?? If can how should I do it?? And should I on the fan? Normally I use my oven only for baking… Thks for your help!!! 😊

        107
        Reply to Jane Chia'> Reply

  100. Hi Jane! Oven is tricky and each oven is different, so you will need to test and see how your oven is. My oven is big, but a lot of my friends in Japan has a small oven, so same temperature may not work as it cook faster etc. Therefore, please stay around in the kitchen to see how your oven works. Broil is basically an indoor grill (upside down grill as heat element is on top). The temp is around 500 to 550. Your bake option can reach that high? If not, you have to bake at 375 to 400F (190-200C) and see how long it takes to cook. It might take as long as 45 minutes.

    108
    Reply to Nami'> Reply

    • Jane Chia

      Hi, Nami
      Thanks for your reply. My oven max is only till 250 degree Celsius so I may have to try between 200 – 250 degree Celsius. If I never get your meaning wrong I only need the upper heat to do this receipe correct? Is it necessary to on the fan function?? I still have to try to get a grill pan / broil pan to fix into my oven before I can do your this receipe as my oven only have a baking tray. By the way all those ingredients is it a must to buy from Japan store/ section ?? Eg. The sesame oil you use. Can those sesame oil that we chinese people use do the job? And if I don’t put the chilli pepper w the taste different a lot?? As I am from Singapore I find very hard to find all those sauce etc. exactly the same as you use from my Ntuc here. By the way I am baking your banana bread today lol I hope it is a success as I do not have the kosher salt you uses. And I use the normal salt and I only put 1/4 tsp and I also cut down the sugar by 20g. As for the banana that you used to mash I only have abt. 443 – 445g (abt 5 bananas). So I do hope it work out ok… 😊Thks again for your help..😊

      109
      Reply to Jane Chia'> Reply

      • Hi Jane! First of all, my oven for “bake” setting is both top and bottom. Sorry I forgot to include that information.

        When you turn on the fan, you have to reduce 25F from the original temperature in the recipe (standard in US recipes). So if it’s 375F, you should use 350F with fan.

        You can use parchment paper if you don’t have a oven-safe wire rack.

        You can use Chinese sesame oil. But for soy sauce, I recommend Japanese one.

        You can skip chili pepper.

        Hope the banana bread recipe worked! If you use regular “table salt”, you can reduce the amount in half as kosher salt is bigger and less salty than “table salt”.

        Hope this helps!

        110
        Reply to Nami'> Reply

        • Jane chia

          Hi, it’s me again… lol!!! Jus to feedback you my cake did work . The sweetness jus nice and forget to mention I use plain flour instead of all purpose flour as I not able to get it. Just one thing I cannot get is my top is not brownish like your picture show.

          111
          Reply to Jane chia'> Reply

          • Hi Jane! You could increase the temp or baking time to see if the top gets brown. If inside is cooked well already, maybe increase the temp a little bit. Or move the rack higher if you can control the distance to the heat sorce. Hope this helps!

            112
            Reply to Nami'> Reply

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