Chicken:
1 kg chicken wings
1 tsp salt
Pinch of black pepper
1/2 tsp grated ginger
1/2 cup corn starch
Oil for Frying (5-6 cups)
Sauce:
2 Tbs grated onion
1 tablespoon minced garlic
1 tsp finely grated ginger
1 Tbs soy sauce
4 Tbs mirin
2 Tbs
4 Tbs chilli sauce
2 Tbs gochujang, Korean red chili pepper paste
2 Tbs corn syrup or honey
1 Tbs sugar
1/2 tsp honey dijon mustard - optional
1 tsp sesame oil
Garnish:
1/2 tsp sesame seeds
Shallots
Wash chicken and drain. Mix with salt, pepper and ginger - marinate for 30 minutes.
Heat a pain over medium low heat. Add 1 Tbs of oil, then add the onion, garlic and ginger. Stir for a minute. Add all other sauce ingredients and stir well. Simmer until the sauce thickens.
Remove any excess water from the marinated chicken. Add the cornstarch to the chicken and toss to coat evenly.
Add the oil to a deep fryer, wok or large pot. Heat to 160 C, using tongs, drop the chicken in the oil one at a time. Fry them in two batches and cook until lightly golden (5-7 minutes). Remove them and drain on a wire rack.
Reheat the oil to 160 C and re fry all the chicken again for another 3 minutes. Drain on a wire rack.
Heat the sauce over medium low heat and add the chicken. Coat the chicken evenly and sprinkle with sesame seeds and shallots to serve.
Credits: Hyosun Ro
Photo Credits: Kathleen
