Korean Spicy Chicken Wings - Restaurant Recipe! Recipe

Name: Korean Spicy Chicken Wings - Restaurant Recipe!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Wings; 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; To Garnish; 1 spring onion; 1 tablespoon toasted sesame seeds

Servings: persons

Chicken Wings
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
To Garnish
1 spring onion
1 tablespoon toasted sesame seeds

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. (350u00b0F 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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chicken Wings, 1 lb chicken wings (sectioned), 1/3 cup potatoes or 1/3 cup cornstarch, 1/2 cup milk, and more.

Yes, Korean Spicy Chicken Wings - Restaurant Recipe! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Spicy Chicken Wings - Restaurant Recipe!

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