We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Korean Chicken Wing Dog
Summer 2014
Crunchy, panko-crusted franks are at the heart of these dogs, but the real star is the sweet-hot Korean chicken wing sauce. Gochujang, kimchi and Kewpie Mayonnaise are available at most Asian grocers as well as Korean specialty shops.
Makes 6
KOREAN CHICKEN WING SAUCE
⅓ cup (80 mL) gochujang (Korean Hot Pepper Paste)
2 tbsp (30 mL) Japanese soy
2 tbsp (30 mL) unseasoned rice vinegar
1 tbsp (15 mL) roasted sesame oil
2 tbsp (30 mL) runny honey
3 cloves garlic, peeled and roughly chopped
1 tbsp (15 mL) chopped ginger
GOLDEN GARLIC MAYO
6 cloves garlic, in their skins
1 tsp (5 mL) vegetable or peanut oil
1 cup (250 mL) Kewpie Mayonnaise, or Miracle Whip
2 cups (500 mL) panko bread crumbs
1 tsp (5 mL) roasted sesame oil
1 tbsp (15 mL) vegetable or peanut oil
½ tsp (2 mL) salt
2 eggs, lightly beaten
½ cup (125 mL) flour
6 chicken franks
6 hot dog buns
1 cup shredded lettuce
1 cup (250 mL) cabbage kimchi, roughly chopped
2 green onions, sliced
1 To prepare Korean chicken wing sauce, place all ingredients in a blender and process until smooth. Turn out into a squeeze bottle or small bowl, cover and refrigerate until ready to use (sauce will keep in fridge for up to 5 days).
2 Preheat oven to 425°F (220°C).
3 For golden garlic mayo, place garlic cloves on a piece of foil large enough to enclose cloves; drizzle with oil and seal foil around garlic. Roast in preheated oven for 25 minutes. When cool enough to handle, squeeze garlic flesh from skins; discard skins. Combine garlic with mayonnaise in blender; process until smooth. Set aside while preparing franks.
4 In a large shallow bowl, stir together panko, sesame oil, vegetable oil and salt. Place eggs in a separate shallow bowl and flour in another. Working with 1 frank at a time, coat first in egg, then flour, then egg again; finish with panko, pressing lightly to adhere. Arrange on a rack set over a baking sheet; repeat with remaining franks. Roast for 12 minutes or until golden.
5 To assemble, open buns and divide lettuce between them; place a frank in each and divide kimchi amongst dogs. Drizzle each with golden garlic mayo and Korean chicken wing sauce. Garnish with green onion.
Makes 6
