John Ash Chicken Recipes.

 

 

 KOREAN FRIED CHICKEN WINGS

Serves 4 depending on your appetite

Gojujang chile paste is one of the indispensable condiments in the Korean kitchen.  It is made by combining powdered red chili peppers, glutinous rice powder and soybean paste.  It’s widely available in Asian markets and on-line.

Canola or other vegetable oil for frying
2 tablespoons pressed fresh garlic
1-1⁄2″ piece peeled ginger, finely minced
3 tablespoons soy sauce
3 tablespoons gojujang
1 1⁄2 tablespoons rice vinegar
1 tablespoon toasted Asian sesame oil
2 tablespoons honey
1/3 cup each rice flour, all-purpose flour and corn starch
16 chicken wings, tips removed and saved for stock (about 1 3⁄4 lbs.)

Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. In a small saucepan add garlic, ginger, soy, gojujang, vinegar, sesame oil, and honey. Bring to a simmer over moderate heat and keep warm.Whisk flours and cornstarch together with 1 cup water in another bowl. Add chicken and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken a second time until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce and serve hot.

Note:  Alternately you can forego the second frying and instead arrange once fried wings on a rack on a sheet pan and put in a preheated 425-degree oven for 5 – 7 minutes.

 

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 https://www.ksro.com/2020/10/17/john-ash-chicken-recipes/