Spicy Korean Fried Chicken

Ingredients

• * 1.5 kg chicken wings, washed and drained
• * 1⁄2 teaspoon salt
• * 1⁄2 teaspoon ground black pepper
• * 1 teaspoon chopped ginger
• * 1 cup corn starch
• * 2 tbsp peanuts (optional)
• * 1 tsp chopped garlic
• * 3 tbsp dried red chili cut into 1⁄3 inch pieces
• * 1 tbsp red chili flakes
• * 1⁄4 cup soya sauce
• * 1⁄2 cup corn syrup or honey
• * 1 tablespoon white vinegar
• * 1 tablespoon mustard (optional)
• * 1 tablespoon brown sugar
• * 1 tablespoon sesame seed
• * Oil for frying (I used Grapeseed oil)

Instructions

1. 1

   --- Method ---

2. 2

   Cut off the tip of each wing and chop the wing in half.

3. 3

   Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.

4. 4

   Put corn flour in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

5. 5

   For sauce:

6. 6

   Heat a large wok. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Cook until it’s fragrant.

7. 7

   Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.

8. 8

   Add the brown sugar and sesame seeds and continue stirring. Remove from the heat. Set aside.

9. 9

   For frying wings:

10. 10

    Fry coated chicken wings in hot oil for 7 to 8 minutes. Take them out on paper towel

11. 11

    let them sit for atleast half an hire then fry for another 12 to 15 minutes.

12. 12

    Coat the fried chicken with the sauce:

13. 13

    When the chicken is done, reheat the sauce until it bubbles.

14. 14

    Add the hot chicken and mix well with a wooden spoon to coat.

15. 15

    Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds and fried peanuts over top and serve immediately.