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    Wings- Sweet Korean Fried Chicken Wings

    Source of Recipe

    Internet Soup Belly

    Recipe Introduction

    Makes 20 wings

    Recipe Link:

    List of Ingredients

    3 lbs. chicken wings (approx. 20 wings)
    1/2 cup flour
    1/2 cup cornstarch
    1 tsp. salt
    1 tsp. pepper
    Sweet Ginger Soy Sauce:

    1 cup water
    1/2 cup ginger (sliced thinly)
    1/2 cup brown sugar
    1/4 cup vinegar
    1/3 cup honey
    4 Tbsp. soy sauce
    2 tsp. sesame seeds (optional)


    1) Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.

    2) In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes; if wings aren’€t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.

    3) In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside.

    4) To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.

    5) In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.




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