Korean Chicken Wings

Name: Korean Chicken Wings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken wings; 1/4 cup Flour; 1/4 cup corn starch; 6 tablespoons Shimizu; 1+1/2 tablespoon Soy sauce; 1/2 tsp Variety of peppers; 1/2 tablespoon Mirin; 1 tablespoon White wine; 1/4 cup Low-gluten flour; 1 piece green pepper; 1 piece Red pepper; 1 piece Thin cayenne pepper; 5 capsules garlic; 2 tablespoons Korean chili paste; 2 tablespoons Tomato sauce; 2 tablespoons honey; 1 tablespoon Lemon juice; 1/4 teaspoon salt; 2 tsp Corn flour; About 1 tablespoon Cooked Sesame

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I used Korean chili sauce for cooking, and I tried it today. I felt that the taste was not too special except for the bright color, not too spicy. The author added tomato sauce to the Korean sauce to make it more colorful and richer in flavor.
I also want to mention that the author changed the previous practice of soaking frozen meat in salt water and used starch to clean the blood water. The effect is also good. For cooking, it takes a variety of trials, more practice and more learning, and the experience will be enriched. "

Korean Chicken Wings

1. Cut the roots and wings of the chicken wings in half, add 1/4 cup flour, 1/4 cup cornstarch, and 6 tablespoons of water, and stir evenly by hand.

2. Rinse the chicken wings with clean water, rinse them a few more times and then drain them.

3. Put the chicken wings into a large pot, add 1+1/2 tablespoons of light soy sauce, 1/2 tablespoon of various kinds of pepper, 1/2 tablespoon of mirin, 1 tablespoon of white wine, marinate evenly, and let stand for about 30 minutes If you are not in a hurry, it is better to marinate in the refrigerator overnight.

4. In a bowl, add 1/4 cup corn starch, 1/4 cup low-gluten flour, and 6 tablespoons of water to make a starch paste.

5. Pour the starch paste into a large bowl of chicken wings and stir evenly by hand.

6. Half-fry the chicken wings in a flat non-stick pan over medium heat until golden brown.

7. Cut the three kinds of peppers into circles.

8. Finely chop the garlic, preferably a little finer.

9. Use a bowl with 2 tablespoons of Korean chili paste, 2 tablespoons of tomato juice, 2 tablespoons of honey, 1/4 teaspoon of salt, 2 teaspoons of cornstarch, and 1/3 cup of water to make a saucepan. Mix thoroughly and taste.

10. Heat the pan and put the bottom oil, add minced garlic, and stir fragrant.

11. Stir a few times before pouring the sauce into the pot, then pour it into the pot, turn on the high heat, stir constantly, boil until large bubbles are formed, and then turn off the heat.

12. Pour in chicken nuggets and three kinds of chili rings, stir well, remove from the pot, sprinkle with cooked sesame seeds. Enjoy!

Tips:
1. The chicken wings that I bought are relatively large, so cut the noodles in half, which is easier to taste and ripen;
2. This time use starch paste method to make the shell, so when deep-fried or half-fried, the remaining oil is relatively clear. If it is fried with powder, the fried oil will deposit more;
3. This recipe adopts the half-fried method, if you don’t mind opening the frying pan, you can use the full-fried method;
4. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.