Korean Spicy Chicken Wings - Restaurant Recipe! - cooking recipe

Ingredients

Chicken Wings
1 lb chicken wings (sectioned)
1/3 cup potatoes or 1/3 cup cornstarch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
vegetable oil (for deep frying)
Stir Fry Sauce
2 tablespoons fine ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar (or honey, or corn syrup)
1 tablespoon rice vinegar (or wine)
4 cloves peeled garlic
1/2 inch peeled fresh gingerroot
2 tablespoons korean red pepper paste (gochujang)
water, as needed to obtain a thin paste
To Garnish
1 spring onion
1 tablespoon toasted sesame seeds

Preparation

Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350\u00b0F or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.