Spicy Korean & Cannabis Chicken
Spicy, Savoury, and infused with Cannabis Honey - Chicken for the WIN!
Servings: 0
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!