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Spicy Fried Chicken, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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Home >> Chicken and Other Poultry Recipes

SPICY FRIED CHICKEN

INGREDIENTS :

620g chicken wings, 20g ginger, 3 cloves of garlic, 2 red chili peppers, 1 egg, 1T roasted sesame seeds, 1T brown sugar, 5 cups of oil.


SEASONINGS:
(1) 1 tsp salt, 1 tsp chongju, some ground white pepper.
(2) 5T ketchup, 1T Korean hot red pepper paste, 3T grain syrup, 1T citron vinegar, 1T water.
(3) 1T cornstarch, 4T flour, 2T glutinous rice flour.

PREPARATION :

1. Peel, rinse and mince ginger.
2. Rinse chicken wings; Remove any hair with a pair of tweezers; Cut off any tip of wings; Cut large wings into halves; Marinate in seasoning (1) and the ginger for at least 30 minutes.
3. Peel, rinse and mince garlic.
4. Rinse red chili peppers; Discard the stems; Cut into halves; Discard the seeds; Chop finely.
5. Add 2T oil to a skillet; Heat over a high heat; Turn to a low heat; Add the garlic and the red chili pepper; Stir-fry over a low heat till fragrant; Add seasoning (2); Stir-fry over a low heat till bubbling; Add 1T brown sugar; Stir-fry over a low heat till dissolved; Turn off the heat.
6. Beat an egg to a bowl; Whisk till well blended; Add seasoning; Mix well; Dip each chicken wing in the bowl to evenly coat the chicken wing, one by one; Squeeze each chicken wing to press the coating to it tightly.
7. Pour the remaining oil into a deep skillet; Bring to the boil over a high heat; Keep on cooking over a high heat for 5 minutes; Slide the chicken wings into the hot oil one by one; Deep-fry over a high heat for 12 minutes (flip over a few times with tongs); Lift the chicken wings up immediately and shake them off in a strainer; Cool at the room temperature for a few minutes; Turn off the heat.
8. Skim off any floating substance on the oil in the deep skillet; Bring the oil to the boil over a high heat again; Return the chicken wings into the oil; Deep-fry over a high heat till golden brown; Lift the chicken wings up immediately and shake them off in a strainer; Turn off the heat.
9. Heat the sauce in the skillet from the step 5 over a low heat till it bubbles; Add the chicken wings; Toss over a low heat with a wooden spoon to coat; Turn off the heat; Arrange on serving plates; Sprinkle with roasted sesame seeds; Serve right the way.