These gorgeous Crispy Korean Wings are great to accompany you for your weekly dosage of Running Man, The Return of Superman and whatnots. Get into the atmosphere of being in Korea!
- 1 Kilograms Chicken Wings cleaned and cut
- 1 Teaspoon Ginger grated
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 2/3 Cup Potato Starch
- Vegetable Oil for frying
- Sesame Seeds
- 2 Tablespoon Olive Oil
- 4 Cloves Garlic minced or grated
- 1/4 Cup Soy Sauce
- 1/2 Cup Honey
- 1 Tablespoon Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Brown Sugar
Heat a large non-stick skillet or wok over medium high heat.
Add the olive oil, and garlic; cook for 30 seconds or until fragrant.
Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves.
Remove from heat and set aside.
Place chicken wings in a big mixing bowl.
Add ginger, salt and black pepper; using your hand, mix until well blended.
Place potato starch in a shallow dish.
Roll each wing in the powder; shake off excess flour.
Heat oil in wok or a large frying pan.
Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate.
Refry the wings, starting with the first batch, for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce.
Transfer to a platter and serve with sprinkled with sesame seeds, and a bed of rice.
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