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Open House 2017

Korean Fried Chicken

serves 6
Pairs well with:
Cabernet Sauvignon, Napa Valley

This spicy dish pairs very well with our rich and savory Vaca Red Blend.


½ c. all-purpose flour
½ c. cornstarch
½ tsp. baking powder
1 tsp. kosher salt
½ c. ice water
½ c. vodka

¼ c.gouchjan (Korean chili sauce)
2 T. soy sauce
1 T. rice wine vinegar
2 T. brown sugar
1 T. ginger, grated
1-2 T. water

2 lbs. chicken drummettes

vegetable oil

¼ c. green onions, minced
2 T. sesame seeds, toasted


To make the batter for the chicken wings, place the flour, cornstarch, baking powder and salt in a stainless steel bowl and stir to combine. Whisk in the ice water and vodka.

To make the sauce, combine the gouchjang, soy sauce, rice wine vinegar, brown sugar and ginger in a stainless steel bowl. Stir to combine and thin to light sauce consistency with a tablespoon of water or two if necessary.

Place enough vegetable oil in a deep saucepan to a depth of at least four inches. Heat to 350°F. Dip the chicken wings in the batter and allow to drain so that it only forms a thin coating. Fry in batches until golden brown. Toss with the sauce and garnish with chopped green onions and toasted sesame seeds.

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