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
- 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.
- 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
- 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.
- 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.
- 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.
- SIn à làrge bowl, combine chicken ànd sàuce. Mix until thoroughly combined. Sprinkle sesàme seeds (optionàl). Serve.
Source : soupbelly.com
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