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Spicy Korean & Cannabis Chicken

Spicy, Savoury, and infused with Cannabis Honey - Chicken for the WIN!
Prep Time15 minutes
Course: Appetizer
Cuisine: Korean
Keyword: Cannabis Honey, Chicken
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

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

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.

Instructions

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