Korean Spicy Chicken Wings - Restaurant Recipe!

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb chicken wings (sectioned)
• 1/3 cup potatoes or 1/3 cup cornstarch
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• vegetable oil (for deep frying)
• 2 tablespoons fine ground red chili pepper
• 2 tablespoons soy sauce
• 2 tablespoons sugar (or honey, or corn syrup)
• 1 tablespoon rice vinegar (or wine)
• 4 cloves peeled garlic
• 1/2 inch peeled fresh gingerroot
• 2 tablespoons korean red pepper paste (gochujang)
• water, as needed to obtain a thin paste
• 1 spring onion
• 1 tablespoon toasted sesame seeds

Recipe

• 1 rinse the wings in cold water, then lightly salt and pepper them. let stand about 10 to 15 minutes. place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
• 2 for 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 ingredient & mix well. finely chop the green/spring onion and set aside.
• 3 chicken wings: discard the milk and let wing section drain until just damp. heat oil in a large cooking pot. (350ºf or use the bread test) roll wings in starch and deep fry until golden brown then drain.
• 4 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.
• 5 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.