Korean Soy Chicken Wings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4
Ingredients
  • 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
Instructions
  1. Season the chicken pieces with ½ teaspoon salt and ½ teaspoon pepper.
  2. Dredge each piece with cornstarch.
  3. 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.
  4. Place the cooked chicken in a strainer. Allow the excess oil to drain.
  5. After five minutes, fry the chicken wings again in the same oil for another 10 minutes. This is what Maangchi calls double frying. :)
  6. Start preparing the sauce in a separate pan. Start by sautéing the garlic for a minute.
  7. Add the soy sauce, mulyeot, vinegar and sugar.
  8. Mix well to make sure that everything is incorporated.
  9. Bring the sauce to a boil and turn off the heat.
  10. 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/