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Seoulja Boi
Sharing plate
Over 2 hours

With the popularity of Korean fried chicken on the rise, it was time for us to develop a mind-blowing Korean-based hot sauce. While we were developing this recipe, we always used a fiery gochujang base, but the addition of the roasted sesame dressing, pickled daikon, diced pineapple and lime to add sweetness into the mix was the icing on the cake. The Seoulja Boi became the winning Wild Wing entry at Wing Fest 2018 and one of our signature wings on our restaurant menus. Not only is it great for wings but we also recommend it as a burger sauce or a dressing.

Extracted from Wings and Things by Ben Ford and David Turofsky (Quadrille, £16.99) Photography © Dan Jones

Recipe courtesy of
  • 1.25kg (2lb 12oz) chicken wings, tip removed, drums and flat separated
  • 2 tsp celery salt
  • 2 tsp white pepper
  • 1 tsp black pepper
  • 150ml (⅔ cup) buttermilk
  • 250g (2½ cups) cornflour (cornstarch)
  • 50g (⅓ cup) rice flour
  • 2 or 3L (2 or 3qt) vegetable or rapeseed
  • (canola) oil, for cooking

Seoulja Boi Sauce

  • 100g (½ cup) gochujang (red chilli paste)
  • 200ml (scant 1 cup) light soy sauce
  • 100ml (scant ½ cup) white vinegar
  • 3 Tbsp caster (granulated) sugar
  • 50ml (¼ cup) sesame oil
  • 2 Tbsp black sesame seeds, toasted
  • 2 Tbsp garlic granules


  • ¼ fresh pineapple
  • 1 Tbsp black sesame seeds, toasted
  • A few sprigs of fresh coriander (cilantro), finely chopped
  • 100g (1 cup) pickled daikon, sliced
  • ½ red chilli, very finely chopped
  • 1 lime, halved
  • Roasted Sesame Dressing (see below)
  • Bunch of spring onions (scallions), green tops only, shredded

For the Roasted Sesame Dressing (makes 500ml / 2 cups)

  • 400ml (1¾ cups) mayonnaise
  • 250g (scant 2 cups) black or white sesame seeds, toasted
  • 50ml (¼ cup) mirin
  • 25ml (5 tsp) apple juice
  • 1 Tbsp sesame oil
  • 25ml (5 tsp) rice wine vinegar
  • Salt and black pepper
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  1. In a large bowl combine the wings with the dry spices and the buttermilk. Let marinate in the fridge for at least 1 hour or up to 4 hours. Combine the two flours and set aside. Drain the wings from the excess marinade and toss through the flour – keep chilled until ready to cook.
  2. For the seoulja boi sauce, spoon the gochujang into a small saucepan and add the soy sauce, vinegar, 150ml (⅔ cup) water and the sugar. Bring to a simmer. Once all the ingredients have combined together remove from the heat and stir in the sesame oil, seeds and garlic.
  3. Preheat a deep fryer to 180°C (350ºF). Place the wings in the basket and lower slowly into the fryer. Cook for 7 or 8 minutes ensuring they hit 75°C (170ºF) at the core of the thickest part of the wing and the juices run clear. If they don’t hit 75°C (170ºF) after the first 8 minutes just carry on cooking for a further minute.
  4. For the garnish, peel and core the pineapple. Dice the flesh and mix it with the sesame seeds and coriander. In a separate bowl, mix the daikon and red chilli. Grill the lime, cut sides down, on a very hot griddle pan until charred.
  5. Either toss the wings in the sauce or dish them up and drizzle the roasted sesame dressing over the top, serving the sauce on the side. Sprinkle with the spring onions and serve with the daikon, pineapple and the charred lime.

For the Roasted Sesame Dressing

  1. Put all the ingredients in a blender and blend until smooth and a light grey colour. If the dressing is too thick, add a little water to loosen.
  2. Pass the dressing through a sieve to remove the sesame seed husks. Season and use as required. Store in the fridge in a closed container and use within 5 days.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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