Spicy Korean & Cannabis Chicken

Spicy Korean & Cannabis Chicken is by far, the most savoury weed edible dinner or lunch dish you will taste!

Made with decadently delicious ingredients, your regular old chicken will be spiced up a few notches for sure!

One of the great things about this weed edible recipe, is that it doesn’t take long at all.

You just have to do a little canna-prep first in the kitchen!

Since this recipe calls for cannabis honey, that’s exactly what we need to make first.

You’ll need just a little bit, which means you get to save the rest for plenty more edible dishes and treats this week – or just as a little tasty treat in your tea of coffee!

Cannabis-Infused Honey

Ingredients for Spicy Korean & Cannabis Chicken

There may be a few ingredients you’ve never heard of before, but believe me, they are worth the exploration and purchase!

Here’s your complete ingredient list:

• Chicken wings
• Cornstarch
• Frying Oil
• Sesame Oil
• Flour
• Salt
• Soy Sauce
• Cannabis Honey
• Rice Vinegar
• Gochujang Sauce ( Korean spicy sauce)
• Fresh garlic & ginger

The Recipe

Get your chicken wings ready, you’re going to absolutely love this appetizer or main course!

You can always make the sauce ahead of time, freeze it, label it properly, and pull it out anytime you want these Korean chicken wings again!

Ready to canna-cook?! Here ‘weed’ go!

Steph Van De Ven

Spicy Korean & Cannabis Chicken

Spicy, Savoury, and infused with Cannabis Honey – Chicken for the WIN!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course: Appetizer

Cuisine: Korean

Ingredients Equipment Method

Ingredients

  

Batter

• 1/2 cup cornstarch
• 1/2 cup flour all-purpose
• 2 tsp salt
• 1 cup water

Korean Sauce

• 2 tbsp soy sauce
• 1/4 cup Cannabis Honey
• 2 tbsp rice vinegar
• 2 tbsp gochujang sauce Korean spicy sauce
• 2 cloves garlic minced
• 1 tbsp ginger grated, peel/skin removed first.

Equipment

• Large Mixing Bowl
• Deep Pot
• Tongs
• Paper Towels
• Oil Spray Screen (if you have)
• Stove top
• Sauce pan

Method

 

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. Heat oil in a pot to 340°F.
3. Dip a chicken wing into the cornstarch, shaking off excess, then slowly place the wing into the batter using tongs.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. Then do the other half.
5. Drain the wings or pat dry on paper towel and increase the heat. Heat oil to about 375°F
6. Fry the wings a second time until golden brown and crispy. Drain and set aside on paper towel.
7. In a saucepan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings and serve immediately.

   Enjoy!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

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As always, happy canna-cooking!