MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Fried Chicken
 Categories: Poultry, Herbs
      Yield: 8 servings
 
  4 1/2 lb Whole chicken wings; rinsed,
           - patted dry
    1/2 ts Kosher salt
    1/2 ts Ground black pepper
      1 ts Fresh ginger; peeled,
           - grated
    3/4 c  Corn starch
      6 c  Oil; for frying

MMMMM------------------------MILD SAUCE *-----------------------------
      4 cl Garlic; fine minced
    1/3 c  Soy sauce
    1/3 c  Brown sugar
      1 tb White vinegar

MMMMM-----------------------SPICY SAUCE *----------------------------
      4 cl Garlic; fine minced
    1/4 c  Honey
    1/4 c  Brown sugar
      2 tb Soy sauce
      2 tb Gochujang (Korean chile
           - paste)
      2 tb Ketchup
      1 tb Sesame oil

MMMMM-----------------------GARNISH (OPT)----------------------------
      1 ts Toasted sesame seeds
      1    Green onion; finely bias
           - sliced
 
  * full recipe; halve if making both sauces
  
  Using a sharp chef's knife, separate the wing into drumettes, flats
  and tips, setting aside the tips (you can use these later for a
  homemade chicken stock). Place the drumettes and flats in a large
  bowl and sprinkle with salt, black pepper and minced ginger. Mix
  well. Measure the corn starch into a medium bowl and roll the wings
  one by one until thoroughly coated. Set the wings on a cookie sheet
  or tray (don't let them touch) to keep them as dry as possible before
  frying.
  
  EDITOR'S TIP: Korean cooks often mix their meats and marinades by hand
  and wear disposable plastic gloves to make the job less messy.
  
  Set a wire rack over a cookie sheet lined with paper towels. You'll
  need this for draining the wings later. Pour the oil into an electric
  fryer or large pot. The oil should be about 3-inches deep to
  completely submerge the wings.
  
  Heat the oil to 350°F/175°C. If you don't have a thermometer, heat
  until the oil has a slight shimmer. You can test the oil by dropping
  in one wing and seeing if it sizzles. If it just drops to the bottom,
  remove the wing and wait a bit longer.
  
  Drop the wings in the oil one by one, being careful not to splatter or
  crowd. Depending on the size of your pot, you can usually fry about
  six wings per batch. (I like to cook the drumettes and flats in
  separate batches, as the drumettes take longer to cook.)
  
  Fry until lightly golden, about six to eight minutes. Remove the wings
  from the oil with a slotted spoon or wire skimmer and drain on the
  wire rack. Let the oil heat back up to 350°F/175°C before starting
  the next batch.
  
  Repeat until you have cooked all the wings, then turn off the fryer or
  burner while you make the sauces.
  
  Combine the ingredients for the sauce of your choice in a small
  saucepan and stir well. Cook over medium heat until the sauce boils;
  turn down to a rapid simmer and continue cooking until the sauce
  thickens, about 5 to 7 minutes.
  
  Alternatively, you can combine the sauce ingredients in a
  microwave-safe bowl or large measuring cup, stir well, and place in
  the microwave. Cook on high for 30 seconds, remove to stir, and keep
  adding time in 10-15 second intervals until the sauce is bubbly and
  thick enough to coat the back of a spoon. While this is quicker than
  the stovetop method, you need to keep a close eye on the sauce to
  make sure it doesn't boil over.
  
  Turn the fryer or burner back on, and heat the oil to 375°F. The
  second fry should be hotter than the first one to ensure the
  extra-crispy skin that Korean fried chicken is famous for. Drop the
  wings in the oil one at a time. For this batch, you don't need to
  be as careful about crowding. Depending on the size of your pot,
  you can usually fry about eight wings per batch.
  
  Fry until medium-brown and crispy, about three to four minutes. Remove
  the wings from the oil with a slotted spoon or wire skimmer and drain
  on the wire rack. Let the oil heat back up to 375°F before starting
  the next batch.
  
  Repeat until all the wings have been double-fried.
  
  Keeping the wings on the wire rack, brush sauce generously on one side
  of the wings, then flip to brush sauce on the other side. Arrange the
  wings on a serving platter. Garnish with sesame seeds and sliced green
  onions, if desired.
  
  Recipe by A.H. Kim, Ann Arbor, Michigan
  
  Makes: 28-30 wings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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