Korean Spicy Chicken Wings
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
1 teaspoon 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 (see below for substitute)
water as needed to obtain a thin paste
1 green or spring onion
1 tablespoon toasted sesame seed
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 them, then place in refrigerator for about one hour, turning every 10 to 15 minutes.
Mix the Stir Fry sauce
Place the ginger and garlic into a blender with just enough water to liquify the mix. Pour into a small mixing bowl and add all other sauce ingredients. Mix well.
Finely 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 sit 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.
# If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.
1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
3 tablespoons finely ground red chile pepper
1 teaspoon sugar
3 cloves pressed or minced garlic
1 teaspoon soy sauce
1 teaspoon korean rice wine or a cooking wine
1 teaspoon pure roasted sesame seed oil
water as needed
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste. Allow to sit at room temperature for at least one half hour. Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
After sitting, you may need to add a small amount of water to regain the paste consistancy.
I learned a trick on the Food Network. I shake my wings in a bag with seasoned flour. I put them on a rack on top of a cookie sheet, and put them in the fridge for an hour. Then I deep fry them. The flour doesn't come off in the fryer. These are the best wings I've ever cooked. After I learned this method, I've never cooked wings any other way. Also, I use Frank's Wing sauce.
maybe ross is talking about par-cooking the wings-- busy bars and such frequently par-fry large amts of wings so they can finish them in 2 mins in the fryer rather than doing them (from raw) to order, which can take 10 mins for really big whole wings. there is a little loss of quality, but if volume is the game. . . of course, i wouldn't try to bread the chx wings and then par cook them, and it's not possible to bread them after they've been par-cooked
This is Petradish's photo of Golden Bird Chicken here in L.A. Calif.
Whenever I use cornstarch to fry my chicken, it comes out pale but crunchy, not golden like your photo. Color isn't an issue with my recipe because I dip in sweet sour sauce and bake. Lollipop sweet and sour wings. If what you want is Golden Bird like, I know they use a batter.
Taste is great! I couldn't begin to tell you what is in the recipe though. I am sorry. I have never come close to replicating at home. I was raised with this fried chicken so it is what I am used to. Extra crispy, extremely greasy, but oh so tasty. I remember asking them what they used for frying and it was peanut oil.