This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.
- 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)
Stir Fry Sauce
- 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
- 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.
- 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.
- 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.
- 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.