Saturday, November 24, 2012

Korean Fried Chicken Wings

 Canola oil, for frying
 5 cloves garlic
 1 1½" piece peeled ginger
 3 tbsp. soy sauce
 3 tbsp. gojujang (Korean chile paste)
 1 ½ tbsp. rice vinegar
 1 tbsp. Asian sesame oil
 1 tbsp. honey
 2/3 cup flour
 1 tbsp. cornstarch
 16 chicken wings (about 1¾ lbs.)

 1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350°. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.?

 2. Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350°. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

Recipe and Image via Saveur

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