Korean Fried Chicken Wing - Soy Ginger Flavour

Source: http://ravenouscouple.blogspot.com

Serves ~10 as part of a shared meal

Ingredients:
Chicken wing, ~1 kg


Coating flour:
Wondra flour*, 1 cup
Salt, 1 tsp
Pepper, 1 tsp

Soy Ginger Sauce:
Water, 1 cup
Young ginger, thinly sliced, 1 cup
Light soy sauce, 3 tbsp
Brown sugar, ½ cup
Rice vinegar, ¼ cup
Honey/corn syrup, 2 tbsp
Korean fermented chilli**, 1-2 tbsp
Sesame seed (optional), roasted, ¼ cup


* Wondra brand instant flour is a low protein, pregelatinised wheat flour.  It can be substituted with all purpose flour for use in thickening purpose or with cake flour for use in baking purpose.

** Can substitue with Rooster brand garlic chilli or red pepper chilli flakes.



Method:
1. Prepare chicken.  Clean & pat dry.  For easy eating, it is best to cut each wing into 3 separate parts: drumlet, mid-wing and tip.

2. Coat chicken. Mix well coating flour ingredients.  Add in chicken parts and ensure all are evenly thinly coated.

3. Heat oil to 175 degC.  Deep fry chicken parts first round for ~5 mins.  Dish out and drain off excess oil.

4. Increase heat to 180 degC and deep fry 2nd round, for ~5-8 mins till golden brown.  Dish out and drain off excess oil.

5. Prepare sauce. In a saucepan, except for honey, heat all other sauce ingredients and bring to boil.  Add in honey at this point, stir well till sauce reduces by half and thickens.  Lastly, add in toasted sesame seeds.

6. Add in 2nd fry chicken parts.  Toss well to ensure sauce is thinly coated well evenly.

Serving:
1. Serve with steamed rice.