Ingredients:

(A)

24 Chicken Wing Pieces (cut off excess thick skin/fat)

1 Tablespoon of rice vinegar

1 Teaspoon of salt

½ Teaspoon of black pepper

4 Garlic Cloves (whole)

1 Small onion (whole)

(B)

Some rice flour/corn starch/potato starch for dredging wings

Olive Oil for frying

(C)

2 Tablespoons of Soy Sauce

4 Tablespoons of Rice Vinegar

3 Tablespoons of Koh Chu Jang (hot red pepper paste)

1 Teaspoon of Koh Chu Garu (hot red pepper flakes)

1 Teaspoon of Tobasco

4 Garlic Cloves (minced)

1 Teaspoon Ginger (minced & mashed)

3 Tablespoons of honey

1 Tablespoon of Dark brown sugar

Directions:

1) Clean the wings in cold water and then soak them in cold water for about 5 minutes, drain and repeat 2 times.

2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes.

3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook).

4) Drain the wings in a colander and then rinse with cold water.

5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more rice flour if necessary. Set aside.

6) Heat up the olive oil for frying.

7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.

8) Fry the wings until crisp & golden brown.

9) Drain wings on paper towel then put in a large mixing bowl with lid.

10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way.

11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you want, serve and enjoy.
Permalink | Report

Ingredients
1 (10 lb) bag chicken wings

1 onion
4 1/2 tablespoons salt
3 tablespoons ground pepper
1 1/2 cups flour
1 1/2 cups potato starch
1 cup sugar
1/4-1/3 cup minced garlic clove
1 teaspoon ginger powder or 1 1/2 teaspoons ginger puree
1 egg yolk, only
Directions
1DIRECTIONS FOR CHICKEN PREPARATION.
2Cut fat off of the chicken and wash.
3Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
4DIRECTIONS FOR PASTE.
5Finely dice 1/2 large onion into tiny, tiny pieces.
6Grind other 1/2 of the large onion.
7Or simply grind whole onion if you want to avoid finely dicing onion.
8Add to large mixing bowl.
9Add the rest of the ingredients into the mixing bowl.
10Mix everything until it becomes a thick, pasty mixture.
11If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
12Taste the batter at this time. If it is too sweet, add some more salt & pepper.
13DIRECTIONS FOR COMBINING.
14Add the dried off chicken into the pasty mixture.
15Mix well.
16Marinate the chicken in the fridge for at least 3 hours.
17Leave out 1 hour prior to frying.
18Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
19Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.
Source(s):
http://www.recipezaar.com/Korean-Fried-Chicken-239296

Permalink | Report

Korean Fried Chicken

Ingredients
1/4 small onion
2 garlic cloves (minced)
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
2 tablespoons ginger
2 dozen chicken wings
Directions

1Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
2Cook sauce 2 minutes.
3Dredge wings in corn starch fry in batches until they start to brown.
4After all wings have been fried the first time fry them again until they are golden brown.
5Coat wings with sauce (reheat and strain before coating wings).
Source(s):
http://www.recipezaar.com/korean-fried-chicken-soy-and-garlic-384032

Permalink | Report