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RECIPE: Bounce Sporting Club's 10 Spice Koreatown Chicken Wings



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    10 Spice Koreatown Chicken Wings

    Chef Sean Olnowich of Bounce Sporting Club shares his recipe for 10 Spice Koreatown Chicken Wings.


    1 lb. split jumbo chicken wings
    ½ cup of cornstarch
    frying oil, peanut or soybean – enough to fill a 8 qt saucepan half way
    For spice blend – 1 tbsp of each, except where noted, when whole, all lightly toasted and ground in a coffee grinder
    1 tsp whole cloves
    cinnamon sticks
    star anise
    fennel seed
    szechuan peppercorns
    coriander seed
    ginger powder
    cardamom pods
    cumin seed
    For sauce:
    1 tbsp gojujang paste (fermented Korean chili paste)
    1 tbsp sambal oelek (Indonesian style ground chili paste)
    3 garlic cloves, smashed
    ½ cup fresh ginger, chopped
    1 tbsp tamarind pulp
    2 cups soy
    3/4 cup rice wine vinegar
    1 tsp brown sugar
    ¼ cup sesame oil
    1 tsp black sesame seed
    orange zest from 1 orange
    1 tsp shichimi togarashi pepper (Japanese 7 flavor chili pepper powder)


    Heat oil until a deep fry thermometer reads 375 degrees.

    Toss the chicken wings in cornstarch and place chicken in oil, until cooked ¾ of the way through, about 8 minutes. Take the chicken out of the oil and let cool on a small sheet pan with a wire rack.

    In a medium saucepan, add all of the sauce ingredients except the sesame oil, and cook on low to medium heat for 20 minutes to reduce. Pour the "sauce" into a blender top and blend on high speed. With the blender still running, add the sesame oil in a slow steady stream until it’s incorporated.

    Place the chicken back in the hot oil and finish frying until cooked through and crispy, about 5 minutes. Take the chicken out and let the oil drain off. Place the chicken into a large bowl and add the 10 spice mix, orange zest, and the sauce and toss to coat.

    Place the chicken on a platter and top with black sesame seeds and the togarashi pepper blend and serve.