Wingstop-Style Spicy Korean Sauce

Ingredients

• 2 Spring onion (Stalks, chopped)
• Ginger (Thumb-size amount, peeled and sliced)
• 3 tbsp Dark soy sauce
• 4 tbsp Light soy sauce
• 3 Garlic (Cloves, crushed)
• 2 tbsp Honey
• 150 g Sriracha
• 3 tbsp Brown sugar
• 5 tsp Korean red chili flakes
• 500 ml Chicken stock
• 4 tbsp Vegetable oil (For sweating the vegetables)
• 2 tsp Cornstarch (Cornflour; whisk with cold water to make a slurry)
• Cold water (2–3 tablespoons, for the cornstarch slurry)
• 3 tbsp Rice vinegar
• 2 Shallots (Thinly sliced)
• Salt (Add to taste)

Steps

1. 1

   Gather and prepare all ingredients. Chop the spring onion, peel and slice the ginger, crush the garlic, and thinly slice the shallots.

2. 2

   Pour the vegetable oil into a small pot and heat it over low to medium heat.

3. 3

   Add the spring onion, ginger, garlic, and shallots. Gently sweat the vegetables until softened, taking care not to let them burn.

4. 4

   Add the dark soy sauce, light soy sauce, honey, sriracha, brown sugar, chicken stock, and rice vinegar. Keep the Korean red chili flakes and cornstarch slurry aside for later.

5. 5

   Bring the mixture to a boil, then simmer for 3 minutes.

6. 6

   Strain the sauce through a sieve into a heatproof bowl, leaving the softened vegetables behind. The sauce is strained rather than blended so it remains smooth and runny at this stage.

7. 7

   Pour the strained sauce back into the pot and increase the heat to medium-high.

8. 8

   Whisk the cornstarch with 2–3 tablespoons of cold water until combined into a smooth slurry.

9. 9

   Pour the cornstarch slurry into the pot and whisk it into the sauce.

10. 10

    Add the Korean red chili flakes and simmer for about 10 minutes, allowing the sauce to reduce and thicken slightly.

11. 11

    Taste the sauce and add salt if needed.

12. 12

    Let the sauce cool, then transfer it to a sauce bottle or airtight glass jar.

Notes

The source does not specify a storage duration or refrigeration instructions. The transcript says the sauce can be paired with boneless chicken wings and used with other proteins or vegetables.

Nutrition per serving

• sauce
• dip
• spicy
• Korean-inspired
• sweet-and-spicy
• gluten-containing
• contains-soy
• stovetop