1 hour OR LESS

Marukan Baked Korean Chicken

1 hour
4 Servings
2 lb.
Chicken Wings and Drumettes
To Taste
Black Pepper, ground
To Taste
Kosher Salt
3 Cups
Flour
4
Eggs
2 Tbsp
Water
3 Cups
Bread Crumbs
4 Cups
Panko
5 Tbsp
Grapeseed Oil
1 Tbsp
Ginger, grated
2 Cloves
Garlic, minced
1/3 Cup
Gochujang
1/4 Cup
Honey
1 tsp
Sesame Oil
To Taste
Sesame Seeds
To Taste
Green Onions, chopped

INSTRUCTIONS

Preheat oven to 450°. Dry chicken wings thoroughly and season with pepper and salt. Coat each wing in flour, dip in egg wash (eggs, 4 Tbsp Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus, water), and coat in bread crumbs. Then coat each wing again in flour, dip in the egg wash, and coat in panko and grapeseed oil mixture. Place wings on a wire rack on top of a foil-lined baking sheet. Bake for 15 minutes. Once the wings are golden brown, lower the oven temperature to 375° and bake for another 20-30 minutes until cooked through. Remove the chicken.

On the side, warm a saucepan on medium heat. Combine ginger, garlic, gochujang, honey, 2 Tbsp Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus, Marukan Seasoned Gourmet Rice Vinegar, and sesame oil. Simmer and cook for 5 minutes. Pour the sauce over the chicken wings and toss and coat. Top with sesame seeds and green onions. Enjoy!

    FOLLOW MARUKAN ON SOCIAL MEDIA FOR MORE RECIPES AND INSPIRATION!

    BE THE FIRST TO REVIEW THIS RECIPE!

    WRITE A REVIEW:

    *

    STAY IN THE KNOW

    Sign up for our Marukan newsletter for exclusive offers,
    promotions and product information.