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.