procedure for wings ↓
batter the chicken wings in 1 beaten egg mixed with 1/2 cup of corn starch
while adding 2-3 TBSP of water as needed to get the cornstarch a little bit
liquefied, then deep fry fresh room temperature chicken wings with any
neutral oil in 375 degrees, once they float to the top; take them out and lay
them on a paper towel for about 5 minutes to capture any excess oil,
fry a second time for only 2-3 minutes to get that extra crispness
recipe ↓ in a mixing bowl mix the ingredients below together
3 cloves garlic minced
1.5 inches piece peeled and grated ginger
5 TBSP soy sauce
3 TBSP gojujang (Korean hot pepper paste)
2 TBSP rice vinegar
2 TBSP sesame oil
3 TBSP honey or apricot preserves
12 chicken wings
PRO TIP: Once the wings have floated to the top of the oil
it means they are done cooking-
Take them out carefully of the oil and lay them in a mixing bowl, this time
you want to keep some of the oil on the wings so the sauce adheres better
Take the hot wings and toss them in the rest of the ingredients (sauce)
sprinkle toasted sesame seeds for extra toasty flavor and garnish
* You can do the exact same thing to cauliflower or broccoli florets
Zestfully, Let's Cultivate Food
