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Korean Fried Chicken Wings

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Ingredients

Adjust Servings:

	canola oil, for frying
	5 garlic cloves
	1 1/2 inches piece peeled ginger
	3 tablespoons soy sauce
	3 tablespoons korean chili paste (gojujang)
	1 1/2 tablespoons rice vinegar
	1 tablespoon sesame oil
	1 tablespoon honey
	2/3 cup flour
	1 tablespoon cornstarch
	16 chicken wings (about 1 3/4 lbs.)

Nutritional information

578.3

Calories

314 g

Calories From Fat

34.9 g

Total Fat

9.3 g

Saturated Fat

150.9 mg

Cholesterol

898.6 mg

Sodium

24.1 g

Carbs

0.8 g

Dietary Fiber

4.6 g

Sugars

39.8 g

Protein

322g

Serving Size

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Korean Fried Chicken Wings

Name: Korean Fried Chicken Wings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: : 5; : 1 1/2; : 3; : 3; : 1 1/2; : 1; : 1; : 2/3; : 1; : 16

Features:

Cuisine:

American

From Saveur magazine.

65 min
Serves 4
Easy

Ingredients

5
1 1/2
3
3
1 1/2
1
1
2/3
1
16

Directions

Korean Fried Chicken Wings, From Saveur magazine , From Saveur magazine

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Steps

1 Done	Pour Oil Into a 6-Qt. Pot to a Depth of 2". Heat Over Medium-High Heat Until a Thermometer Reads 350˚. Chop Garlic and Ginger in a Food Processor. Add Soy, Gojujang, Vinegar, Sesame Oil, and Honey; Pure. Put Sauce Into a Bowl. .
2 Done	Whisk Flour, Cornstarch, and 2?3 Cup Water in Another Bowl. Add Chicken; Toss. Working in 3 Batches, Fry Chicken Until Golden, 68 Minutes. Drain on Paper Towels. Return Oil to 350˚. Fry Chicken Until Crisp, 68 Minutes More. Drain Again. Toss Chicken in Sauce.