Sweet, savoury, and warm. Perfect for wings.
Mechanic
This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.
Ingredients
- 60 ml gochujang (¼ cup)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar (or sake)
- 45 ml dark brown sugar or maple syrup (3 tablespoons)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon fresh ginger, grated (or jarred)
- 1 tablespoon toasted sesame oil
Method
Whisk all ingredients together until smooth. Taste and adjust: more gochujang for heat, more sugar for balance, more vinegar for brightness.
Toss freshly baked or fried wings while still hot.
To serve
On baked or fried wings. Also good on chicken thighs or as a dipping sauce.
Notes
- This is the go-to wing sauce; tested repeatedly. Straightforward and reliable.
- Maple syrup makes a noticeably different (rounder, less sharp) sauce than brown sugar.
- For a cooked, glossier glaze with ketchup and five-spice, see Sweet gochujang sauce.