Another first … trying out this recipe of fried chicken Korean style. Can serve these not just for the family, but also for guests. Suitable for picnics and even parties. Though I think if I were to use the rice syrup it would taste better. Unfortunately, I could not find any in the store so had to make do with whatever available.
The ingredients are easy enough.
Chicken wings = 1 kg cut into 2 and washed clean
1/2 tsp salt
1/2 tsp black pepper
1 tsp minced ginger
All the above are mix together thoroughly.
Use 2/3 cup of either potato starch or corn starch. Pour into a plate or bowl. Then coat the chickens one by one with the potato starch.
Next, deep fry the chicken. Fry all of the chickens then re-fry the chickens again till golden brown (Lower the heat during the 2nd fry). This is to ensure the chickens will remain crunchy even when it is cold.
4 cloves of garlic – minced
4 dried chilies (remove seeds) – cut about 2 inch in length (this is optional but I like it cos it gives a mild spicy taste to the chickens)
Pour 2 tbsp of oil, fry the garlic and dried chillies. Using low heat, add in 1/3 cup of soy sauce, 1/2 cup of rice syrup (I use honey instead), 1 tbsp of vinegar.
Stir well in low heat and finally add 1 tbsp of brown sugar. Let the sauce simmer for awhile till it thickens slightly. Finally add in the chickens.. Sitr and mix well. Serve in a plate and sprinkle some sesame seeds on top. Time to crunch away 🙂