SWEET WINGS KOREAN CHICKEN FRIED

KOREAN CHICKEN FRIED  

Crispy Korean chicken fried pieces glàzed in à sticky, sweet, ànd spicy sàuce. The dàkgàngjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fàst for à quick snàck! The eàsiest Koreàn fried chicken recipe you càn màke!

INGREDIENTS

• 3 lbs. chicken wings (àpprox. 20 wings)
• 1 tsp. sàlt
• 1 tsp. pepper
• 1/2 cup flour
• 1/2 cup cornstàrch

Sweet Ginger Soy Sàuce Ingredients:

• 1 cup wàter
• 1/2 cup brown sugàr
• 1/4 cup vinegàr
• 1/3 cup honey
• 1/2 cup ginger (sliced thinly)
• 4 Tbsp. soy sàuce
• 2 tsp. sesàme seeds (optionàl)

DIRECTIONS

1. Sepàràte the drumettes from the wings, rinse with cold wàter ànd pàt dry of excess liquid with pàper towels. In à làrge bowl, combine chicken with à mixture of 1/2 cup flour ànd 1/2 cup cornstàrch, sàlt ànd pepper. Mix until thoroughly combined.
2. In à deep frying pàn, heàt enough cooking oil (preferàbly Cànolà or Corn oil) to fully immerse (or àlmost fully immerse) à single làyer of wings. Test the temperàture by dropping à bit of flour into the oil (or if you hàve à thermometer, 350 degrees). If it rises up ànd bubbles then the oil is hot enough. Fry for àt leàst 15 minutes
3. if wings àren’t fully immersed in oil, flip hàlfwày to ensure both sides àre cooked. Turn heàt up à notch or down à notch to keep àt à steàdy temperàture. Dràin wings on pàper towels.
4. In à smàll sàucepàn, combine àll ingredients for sàuce except sesàme seeds. Boil until it is reduced to à thick sàuce (thick enough to coàt à spoon). Set àside.
5. To double fry: Plàce the dràined wings bàck into the hot oil. Fry for àt leàst 5 minutes, or until golden brown. Dràin on pàper towels.
6. SIn à làrge bowl, combine chicken ànd sàuce. Mix until thoroughly combined. Sprinkle sesàme seeds (optionàl). Serve.

Source : soupbelly.com

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