Korean Spicy Chicken Wings

By [e-mail]

Ingredients

• 1 1 1 lb chicken wings (sectioned)
• 1/3 1/3 1/3 cup potatoes or 1/3 cup cornstarch
• 1/2 1/2 1/2 cup milk
• 1 1 1 teaspoon salt
• 1 1 1 tablespoon ground black pepper
• vegetable oil (for deep frying)
• Stir Fry Sauce
• 2 2 2 tablespoons fine ground red chili pepper
• 2 2 2 tablespoons soy sauce
• 2 2 2 tablespoons sugar (or honey, or corn syrup)
• 1 1 1 tablespoon rice vinegar (or wine)
• 4 4 4 cloves peeled garlic
• 1/2 1/2 1/2 inch peeled fresh gingerroot
• 2 2 2 tablespoons korean red pepper paste (gochujang)
• to as needed to obtain a thin paste
• To Garnish
• 1 1 1 spring onion
• 1 1 1 tablespoon toasted sesame seeds

Details

Adapted from google.com

Preparation

Step 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.

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.

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.

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.

Place onto a serving tray and garnish with the green onion and sesame seed.