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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