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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Saveur magazine. Ingredients:
canola oil, for frying |
5 garlic cloves |
1 1/2 inches piece peeled ginger |
3 tablespoons soy sauce |
3 tablespoons korean chili paste (gojujang) |
1 1/2 tablespoons rice vinegar |
1 tablespoon sesame oil |
1 tablespoon honey |
2/3 cup flour |
1 tablespoon cornstarch |
16 chicken wings (about 1 3/4 lbs.) |
Directions:
1. Pour oil into a 6-qt. pot to a depth of 2 . Heat over medium-high heat until a thermometer reads 350Ëš. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
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2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350Ëš. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
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