참깨 닭날개 Great as a snack on game days or any time, this recipe uses the Korean “Twice Cooked” method for delicious Korean Fried Chicken.
1 pound Sectioned chicken wings (substitute sliced, cubed, or rough chopped chicken thigh or breast)
1/3 cup potato or corn starch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
Vegetable oil for deep frying
Stir Fry Sauce(per pound of chicken):
3 tablespoons sesame paste*
2 tablespoons soy sauce
2 tablespoons sugar, honey, or corn syrup
1 tablespoon water
1 teaspoon lime juice
1 tablespoon rice or cooking wine
4 each cloves peeled garlic
1/2 ounce peeled fresh ginger
2 tablespoons toasted sesame seed
1 teaspoon roasted sesame oil
1 each green or spring onion
1 tablespoon toasted sesame seed
Prepare the chicken
Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
Heat a pan over high heat.
Reduce heat to medium, add sesame seed and stir continuosly until golden brown.
Place seeds and oil into a blender or grinder and blend into a thick paste. A small amount of water may be added if needed.
Mix the Stir Fry sauce
Place the ginger and garlic into a blender with just enough water to liquify the mix.
Pour into a small mixing bowl and add all other sauce ingredients.
Finely chop the green/spring onion and set aside.
Discard the milk and let wing section drain until just damp.
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) wings in starch and deep fry until golden brown then drain.
Add the sauce to a large stir fry pan or wok over medium to medium high heat.
When the sauce just begins to bubble, add the chicken and stir fry until sauce thickens and clings to the wing sections.
Place onto a serving tray and garnish with the green onion and sesame seed.
Serve as an appetizer or with sticky rice and ban chan for a meal.