Tuesday, February 12, 2008

The Other KFC - Korean Spicy Chicken Wings

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
2 tablespoons 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

Other ingredients:

1 green or spring onion
1 tablespoon toasted sesame seed


Prepare the chicken

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 over them, then place in refrigerator for about one hour, turning three to four times.

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. (350ยบ or use the bread test)
Roll (coat) 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.

# 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 consistency.

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