Korean Spicy Chicken Wings - Restaurant Recipe! |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time. Ingredients:
1 lb chicken wings (sectioned) |
1/3 cup potatoes or 1/3 cup cornstarch |
1/2 cup milk |
1 teaspoon salt |
1 tablespoon ground black pepper |
vegetable oil (for deep frying) |
2 tablespoons fine ground red chili pepper |
2 tablespoons soy sauce |
2 tablespoons sugar (or honey, or corn syrup) |
1 tablespoon rice vinegar (or wine) |
4 cloves peeled garlic |
1/2 inch peeled fresh gingerroot |
2 tablespoons korean red pepper paste (gochujang) |
water, as needed to obtain a thin paste |
1 spring onion |
1 tablespoon toasted sesame seeds |
Directions:
1. Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
2. For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
3. Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
4. Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
5. Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
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