Korean Soy Chicken Wings
Author: The Gourmand's Table
Recipe type: Main
Cuisine: Korean
Serves: 4
- 1 kilogram chicken wings, cut into half
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup cornstarch
- 8 cloves garlic, minced
- ¼ cup soy sauce
- ½ cup corn syrup (mulyeot)
- 1 tablespoon red cane vinegar
- 2 tablespoons sugar
- Season the chicken pieces with ½ teaspoon salt and ½ teaspoon pepper.
- Dredge each piece with cornstarch.
- Deep fry in oil for 10 minutes under medium heat, turning occasionally to cook all sides evenly and so that each piece won’t burn.
- Place the cooked chicken in a strainer. Allow the excess oil to drain.
- After five minutes, fry the chicken wings again in the same oil for another 10 minutes. This is what Maangchi calls double frying. :)
- Start preparing the sauce in a separate pan. Start by sautéing the garlic for a minute.
- Add the soy sauce, mulyeot, vinegar and sugar.
- Mix well to make sure that everything is incorporated.
- Bring the sauce to a boil and turn off the heat.
- Toss the chicken pieces into the sauce, coating as much of the chicken pieces as possible.
Recipe by The Gourmand's Table at https://thegourmandstable.com/korean-soy-chicken-wings/
3.5.3226