MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Fried Chicken
Categories: Poultry, Herbs
Yield: 8 servings

4 1/2 lb Whole chicken wings; rinsed,
- patted dry
1/2 ts Kosher salt
1/2 ts Ground black pepper
1 ts Fresh ginger; peeled,
- grated
3/4 c Corn starch
6 c Oil; for frying

MMMMM------------------------MILD SAUCE *-----------------------------
4 cl Garlic; fine minced
1/3 c Soy sauce
1/3 c Brown sugar
1 tb White vinegar

MMMMM-----------------------SPICY SAUCE *----------------------------
4 cl Garlic; fine minced
1/4 c Honey
1/4 c Brown sugar
2 tb Soy sauce
2 tb Gochujang (Korean chile
- paste)
2 tb Ketchup
1 tb Sesame oil

MMMMM-----------------------GARNISH (OPT)----------------------------
1 ts Toasted sesame seeds
1 Green onion; finely bias
- sliced

* full recipe; halve if making both sauces

Using a sharp chef's knife, separate the wing into drumettes, flats
and tips, setting aside the tips (you can use these later for a
homemade chicken stock). Place the drumettes and flats in a large
bowl and sprinkle with salt, black pepper and minced ginger. Mix
well. Measure the corn starch into a medium bowl and roll the wings
one by one until thoroughly coated. Set the wings on a cookie sheet
or tray (don't let them touch) to keep them as dry as possible before
frying.

EDITOR'S TIP: Korean cooks often mix their meats and marinades by hand
and wear disposable plastic gloves to make the job less messy.

Set a wire rack over a cookie sheet lined with paper towels. You'll
need this for draining the wings later. Pour the oil into an electric
fryer or large pot. The oil should be about 3-inches deep to
completely submerge the wings.

Heat the oil to 350-|F/175-|C. If you don't have a thermometer, heat
until the oil has a slight shimmer. You can test the oil by dropping
in one wing and seeing if it sizzles. If it just drops to the bottom,
remove the wing and wait a bit longer.

Drop the wings in the oil one by one, being careful not to splatter or
crowd. Depending on the size of your pot, you can usually fry about
six wings per batch. (I like to cook the drumettes and flats in
separate batches, as the drumettes take longer to cook.)

Fry until lightly golden, about six to eight minutes. Remove the wings
from the oil with a slotted spoon or wire skimmer and drain on the
wire rack. Let the oil heat back up to 350-|F/175-|C before starting
the next batch.

Repeat until you have cooked all the wings, then turn off the fryer or
burner while you make the sauces.

Combine the ingredients for the sauce of your choice in a small
saucepan and stir well. Cook over medium heat until the sauce boils;
turn down to a rapid simmer and continue cooking until the sauce
thickens, about 5 to 7 minutes.

Alternatively, you can combine the sauce ingredients in a
microwave-safe bowl or large measuring cup, stir well, and place in
the microwave. Cook on high for 30 seconds, remove to stir, and keep
adding time in 10-15 second intervals until the sauce is bubbly and
thick enough to coat the back of a spoon. While this is quicker than
the stovetop method, you need to keep a close eye on the sauce to
make sure it doesn't boil over.

Turn the fryer or burner back on, and heat the oil to 375-#. The second
fry should be hotter than the first one to ensure the extra-crispy
skin that Korean fried chicken is famous for. Drop the wings in the
oil one at a time. For this batch, you don't need to be as careful
about crowding. Depending on the size of your pot, you can usually
fry about eight wings per batch.

Fry until medium-brown and crispy, about three to four minutes. Remove
the wings from the oil with a slotted spoon or wire skimmer and drain
on the wire rack. Let the oil heat back up to 375-# before starting
the next batch.

Repeat until all the wings have been double-fried.

Keeping the wings on the wire rack, brush sauce generously on one side
of the wings, then flip to brush sauce on the other side. Arrange the
wings on a serving platter. Garnish with sesame seeds and sliced green
onions, if desired.

A.H. Kim, Ann Arbor, Michigan

Makes: 28-30 wings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Triple fortified stock with three meats can be Michelin level.
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