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.
11 comments:
My favorite - fried chicken, and that delicious sauce!!! Ono, Ono, Ono.
uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu...........
yummy!
did you notice that the sauce is pretty much the same as the tofu sauce? You can use it over lettuce, julienned green onions, even warmed up tofu!
v
I love it too, Aunty!
Yaaaaaaah, Les!
So yummy, Kat.
I DID notice, V!
Would good with the gohan......need kim chee and banchan to compliment.
I agree, Chet!!
I really want Wendell to come to our house and cook this for us.
Anything Korean is pretty yummy, especially when you have one cook like that at home!
YUMMY Wow that looks really good!!! Gonna have to try it out.
Looks easy and ono!
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