Wendell made this Korean Chicken back in September (!!!), and I thought that these photos were doomed for the Trash Bin because I lost the recipe. But I discovered a pile of recipes that Wendell had printed out and . . . SCORE . . . it was in there! I don't know the source . . . it's not on the printed sheet. Sorry, Source, I can't give you credit. I've typed out the recipe for you below. It was goooooood.
Korean Chicken 1 - 3 lbs. chicken wings 2 cloves garlic, crushed 1/2 c shoyu 6 tbsp sugar 2 tbsp sesame oil 2 chili peppers, seeds removed, crushed green onions, chopped fine 1/3 c potato starch (may substitute cornstarch or flour) 1/3 c flour oil for frying Disjoint chicken wings, discarding tips. Set aside. In a small bowl, combine garlic, shoyu, sugar, sesame oil, chili peppers and green onions. Stir to dissolve sugar, then set aside. In a small ziplock bag, combine potato starch and flour. Heat oil (about 1/2 inch deep) in skillet. Coat chicken pieces in potato starch/flour. Fry in heated oil until golden brown. As chicken browns, remove from skillet and plunge into sauce. Turn chicken pieces to coat well.