Korean Sesame Chicken Wings

Ingredients

Procedure

Preparartion

Prepare the chicken

Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.

Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.

Sesame Paste

Heat a pan over high heat.

Reduce heat to medium, add sesame seed and stir continuosly until golden brown.

Place seeds and oil into a blender or grinder and blend into a thick paste. A small amount of water may be added if needed.

Mix the Stir Fry sauce

Place the ginger and garlic into a blender with just enough water to liquify the mix.

Pour into a small mixing bowl and add all other sauce ingredients.

Mix well.

Finely chop the green/spring onion and set aside.

Cooking

Discard the milk and let wing section drain until just damp.

Heat oil in a large cooking pot. (350º or use the bread test)

Roll (coat) wings in starch and deep fry until golden brown then drain.

Add the sauce to a large stir fry pan or wok over medium to medium high heat.

When the sauce just begins to bubble, add the chicken and stir fry until sauce thickens and clings to the wing sections.

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.

Nutrition Facts