One of the most popular “Special Order” dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, “finger food” on game days, or as a main dish with rice and ban chan.
- Total: 1 1/2 hours
- Active: 20 minutes
- 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
- water as needed to obtain a thin paste
- 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 liquefy 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.
- Cooking Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350º 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.