Korean Sweet Spicy Glaze Chicken


for frying

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)

Cooking Instructions

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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