Momofuku Fried Chicken

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!

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! 😉

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Momofuku Fried Chicken

5 from 12 votes

Chicken with amazing sauce made with garlic, ginger, chilipepper, rice vinegar, soy sauce, and sesame oil. Perfect recipe for busy weeknight!

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4 as appetizer

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 lbs chicken wings (flats/drumettes)

For the Sauce

• ▢ 6 cloves garlic (2 Tbsp minced)
• ▢ 1 knob ginger (1 inch, 2.5 cm; 2 Tbsp minced)
• ▢ ¼ tsp chili pepper (fresh, finely chopped)
• ▢ ¼ cup rice vinegar (unseasoned) (4 Tbsp)
• ▢ ¼ cup soy sauce (4 Tbsp)
• ▢ 2 Tbsp neutral oil
• ▢ ¼ tsp toasted sesame oil
• ▢ 1 ½ Tbsp sugar
• ▢ freshly ground black pepper

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the wire rack. Place the chicken wing, skin side down, on the wire rack. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9-10 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.
  
• While the chicken wings are in the oven, 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.
  
• When the wings are done, put them in a large bowl and pour the sauce over. Toss the wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.

Notes

The recipe is inspired by A Cup of Mai, slightly adapted from Steamy Kitchen, Originally from Momofuku cookbook by David Chang.

Nutrition

Calories: 461 kcal · Carbohydrates: 4 g · Protein: 35 g · Fat: 33 g · Saturated Fat: 9 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 141 mg · Sodium: 615 mg · Potassium: 300 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 272 IU · Vitamin C: 2 mg · Calcium: 27 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Chinese

Keyword: chicken, chicken wings

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