August 11, 2014

Korean Chicken Wings Recipe

Serving Size: 4     Prep Time: 2 hours     Cooking Time: 20 minutes

1/2 kg Chicken Wings

For Marinade:
1 cup Milk
1Tbsp Lemon juice

For Glaze:
1 Tbsp onion, chopped

1 Tbsp garlic, minced
1/2 cup Light soy sauce
1/4 cup Mirin
1 Tbsp Sake
2 Tbsp brown sugar
2 Tbsp corn syrup
1 tsp ginger
1 tsp Cornstarch dissolved in water

All-purpose Flour or Cornstarch for batter
Toasted sesame seeds for garnish

1. Mix 1 cup of milk with 1 Tbsp lemon juice.  Let stand for 5 minutes. Marinade chicken in refrigerator for minimum 2 hours.
2. Dry the chicken wings from marinade using paper towels. Generously coat with flour or cornstarch. Deep fry. Place the wings in a plate with paper towels to absorb oil and let them dry.
3. In a saucepan, add onions, garlic, light soy sauce, mirin, sake, brown sugar, corn syrup and ginger. Use low heat, constantly stirring until the sugar dissolves. Then add the cornstarch dissolved in water to thicken the glaze.
4. Flash fry again the chicken wings. Place them again in a plate with paper towels to dry.  Then drench in glaze.
5. Transfer to a serving plate, garnish with toasted sesame seeds on top.

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