Chicken Wings with Korean Sauce
Overview
The Korean-style chicken wings are a bit spicy, a bit sweet and sour, and bright red in color. Take one in your hand and bite into it. It's so delicious that you can't help but suck your fingers at the end. Put it in rice, no other side dishes are needed, and you will probably eat one more bowl than usual. In this hot summer when you have no appetite, what could be more comfortable and satisfying than to whet your appetite, open your belly, eat big mouthfuls of meat, and eat with big spoons? The finished picture was not taken well due to the lightning and thunder outside the window and the overcast clouds. I was a little disappointed.
Tags
Ingredients
Steps
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Prepare chicken wing roots.
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Prepare ginger, onions, Korean hot sauce, and tomato paste.
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Soak the wing roots thoroughly and trim off any excess fat.
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Put appropriate amount of oil in the pot, add ginger slices and onion shreds and stir-fry until fragrant.
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Add wing roots and stir-fry.
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Stir-fry until the chicken skin turns slightly yellow and add Korean chili sauce.
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Stir well and add tomato paste.
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Add a little light soy sauce to enhance the flavor.
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After boiling, taste the soup and add appropriate amount of salt as appropriate.
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After simmering over high heat for ten minutes, turn to medium to low heat and simmer.
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Until the soup is almost gone, the meat is cooked and tender, and the juice is reduced over high heat.
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After turning off the heat, add an appropriate amount of white sesame seeds and mix well and serve.
