Korean Chicken Wings

Overview

I used Korean chili sauce to cook. I tried it today. In addition to the bright color, I felt that the taste was not too special and not too spicy. I added tomato juice to the Korean sauce, which made the color more distinct and the taste richer. Another thing to mention is that the author changed the previous method of soaking frozen meat in salt water and used starch to clean the blood water. The effect is also good. When cooking, you need to try many things, practice more and learn more, and your experience will be enriched.

Tags

• hot dishes
• late night snack
• korean food
• lunch
• dinner
• chicken wings
• clear water
• cooked sesame seeds
• corn starch
• cornstarch
• flour
• garlic
• honey
• korean chili sauce
• light soy sauce
• liquor
• low gluten flour
• thin peppers
• tomato juice
• various peppers
• green pepper
• lemon juice
• mirin
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the chicken wing roots and wings in half, add 1/4 cup of flour, 1/4 cup of cornstarch, and 6 tablespoons of water, and mix evenly with your hands.

   

2. 2 Rinse the chicken wings with clean water, rinse them a few times until they are clean, and then drain them.

   

3. 3 Put the chicken wings into a large pot, add 1+1/2 tablespoons of light soy sauce, 1/2 teaspoon of various peppers, 1/2 tablespoon of mirin, and 1 tablespoon of white wine, marinate evenly, and let stand for about 30 minutes. If you are not in a hurry to eat, it is better to marinate overnight in the refrigerator.

   

4. 4 Place a bowl, add 1/4 cup of cornstarch, 1/4 cup of low-gluten flour, and 6 tablespoons of water to make a starch paste.

   

5. 5 Pour the starch paste into a large bowl of chicken wings and mix evenly with your hands.

   

6. 6 Fry the chicken wings in a flat non-stick pan over medium heat until golden brown.

   

7. 7 Cut three types of peppers into rings.

   

8. 8 Chop the garlic into mince, preferably slightly fine.

   

9. 9 In a bowl, add 2 tablespoons of Korean chili sauce, 2 tablespoons of tomato juice, 2 tablespoons of honey, 1/4 teaspoon of salt, 2 teaspoons of cornstarch, and 1/3 cup of water to make a pot sauce. Mix well and taste.

   

10. 10 Heat the pan, add the oil, add the minced garlic, and stir-fry until fragrant.

    

11. 11 Stir a few times before pouring the sauce into the pot and then pour it into the pot. Turn on high heat, stirring constantly, until big bubbles form, then turn off the heat.

    

12. 12 Pour in the chicken pieces and three kinds of pepper rings, stir well, remove from the pan, and sprinkle with cooked sesame seeds. Enjoy!