• Pie crust
  • Pie
  • Quiche
  • Quiche2
  • Korean style Chicken
    • Steps:
      1. Mix chicken with seasonings and cover in starch.
      2. Fry in hot oil for 7 to 8 minutes.
      3. Shake off, let sit, then fry for another 12 to 15 minutes.
      4. Coat in seasoning sauce.
      5. Sprinkle sesame seeds over top and serve immediately.

      Ingredients

      • 3½ pounds chicken wings (about 1.6 kg), washed and drained
      • ½ teaspoon salt
      • ½ teaspoon ground black pepper
      • 1 teaspoon minced ginger
      • 2/3 cup potato starch or corn starch
      • ⅓ cup peanuts (optional)
      • 4 cloves garlic, minced
      • 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
      • ¼ cup soy sauce
      • ½ cup rice syrup or corn syrup
      • 1 tablespoon white vinegar
      • 1 tablespoon mustard (optional)
      • 1 tablespoon brown sugar
      • 1 tablespoon sesame seeds
      • Grapeseed oil (or vegetable oil, peanut oil)

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      Directions

      1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
      2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
      3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

       

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