1 cup Df Sweet Soy Sauce
2 tbsp Hunts Tomato Ketchup
1, 2 tbsp Marukan Rice Vinegar (s)(g)
1 tsp Df Pure Sesame Oil
2 cups,1 coating,1 for batter Kingsford Cornstarch
24 chicken wings, cut into 3 pieces and tips discarded
2 cloves garlic (or garlic powder)
3, 4 Thai chili peppers, deseeded and finely minced
3 tbsp brown sugar
1 tbsp honey
1 cup water
1/2 tsp salt and pepper
sesame seeds (garnish)
Cut & discard end tip each chicken wing. Rinse chicken in water & set dry for at least 10mins. In heavy pot like dutch oven, pour oil to 3 inches. Heat medium-high for 15 minutes or until ready for frying.
Combine soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, & seasoning in small sauce pan. Boil until sauce slightly thicken then set at low heat.Adjust spiciness/sweetness of sauce by add more minced red peppers or sugar, to taste.
In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
In new bowl, whisk remaining cornstarch & water to make a runny, liquid batter. Add each chicken wing at a time and coat well. Shake off excess batter & fry in batches at 10~13mins, or until golden brown.Drain on paper towel.Do not overcrowd the pan.
Flavor the wings with a brush or by tossing them all together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!
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