One of the most popular “Special Order” dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, “finger food” on game days, or as a main dish with rice and ban chan.
- 1Prepare the chicken
Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
- 2Mix 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 ingredients.
- 3Finely chop the green/spring onion and set aside.
Discard the milk and let wing section drain until just damp.
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) 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.
- 5Place 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.
Member recipes are not tested by the CHOW food team.