Korean Style Fried Chicken Wings

Post date: Feb 10, 2015 5:52:24 PM

Ingredients:

4 pounds chicken wings (about 2 kg), washed and drained

1½ teaspoon salt

1 teaspoon ground black pepper

1 teaspoon minced ginger

1 cup potato starch

4 cloves garlic, minced

3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (as desired)

½ cup gluten-free soy sauce

½ cup rice syrup or corn syrup

1 tablespoon cider vinegar

1 tablespoon gluten-free mustard

1 tablespoon brown sugar

1 tablespoon sesame seeds

Lard or vegetable oil for frying

Directions:

First, make the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.

Stir with a wooden spoon until fragrant for about 30 seconds.

Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.

Add the brown sugar and continue stirring. Remove from the heat. Set aside.

Rinse chicken and pat dry with paper towels.

Cut off the tip of each wing and chop the wing in half.

When you’re finished, you’ll have about 30 to 36 pieces.

Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.

Put ½ cup potato starch in a bowl.

One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do.

Squeeze each wing to press the coating to it tightly.

To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky.

Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying.

Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times.

Transfer the cooked wings from the oil to a paper towel-lined wire rack.

Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes.

Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy.

When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated.

Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately.

Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck

Source: http://www.celiac.com/articles/23882/1/Korean-style-Fried-Chicken-Gluten-Free/Page1.html