Korean Chicken

     2-3 lbs chicken wings

     2 cloves garlic, crushed

     1/2 c shoyu

     6 tbsp sugar

     2 tbsp sesame oil

     2 chili peppers, seeds removed, crushed

     green onions, chopped fine

     1/3 c potato starch (may substitute cornstarch or flour)

     1/3 c flour

     oil for frying

Disjoint chicken wings, discarding tips.  Set aside.  In a small bowl, combine garlic, shoyu, sugar, sesame oil, chili peppers and green onions.  Stir to dissolve sugar then set aside.  In a small ziploc bag, combine potato starch and flour.  Heat oil (about 1/2" deep) in a skillet.  Coat chicken pieces in potato starch/flour.  Fry in heated oil until golden brown.  As chicken browns, remove from skillet and plunge into sauce.  Turn chicken pieces to coat well.  Place in a serving dish.