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.
1 pound Sectioned chicken wings
1/3 cup potato or corn starch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
Vegetable oil for deep frying
Stir Fry Sauce(per pound of chicken)
2 tablespoons fine or medium ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar, honey, or corn syrup
1 tablespoon rice or cooking wine
4 cloves peeled garlic
1/2 inch peeled fresh ginger
2 heaping tablespoons gochujang
water as needed to obtain a thin paste
1 green or spring onion
1 tablespoon toasted sesame seed
Prepare 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.
Mix 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.
Finely chop the green/spring onion and set aside.
Cooking 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.
Place 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.