This is a delicious sweet and savory with a kick of heat from chili paste double fried chicken. the cornstarch makes a light and crispy coating, and the combination of the ingredients in this sauce is amazing, great appetizer or for dinner with some rice..
Ingredients
Canola oil, for frying
5 cloves garlic
1 1/2-inch piece peeled ginger
3 tbsp, soy sauce
3 tbsp (Korean Chile Paste)
1-1/2 tbsp Asian sesame oil
1-1/2 tsp rice wine vinegar
1 tbsp honey
2/3 cup flour
1 tbsp cornstarch
16 chicken wings or drumettes (~ 1-3/4 lbs)
5 cloves garlic
1 1/2-inch piece peeled ginger
3 tbsp, soy sauce
3 tbsp (Korean Chile Paste)
1-1/2 tbsp Asian sesame oil
1-1/2 tsp rice wine vinegar
1 tbsp honey
2/3 cup flour
1 tbsp cornstarch
16 chicken wings or drumettes (~ 1-3/4 lbs)
Directions
Pour oil into 6-qt pot to a depth of 2-inches and heat over medium high heat until a deep fry thermometer reads 350 degrees.
Pour oil into 6-qt pot to a depth of 2-inches and heat over medium high heat until a deep fry thermometer reads 350 degrees.
Mince the garlic and ginger in a food processor. Add the soy sauce, chili paste, vinegar, sesame oil, and honey. Puree everything together. Transfer sauce to a bowl and set aside.
Whisk together the flour, cornstarch and 2/3 cup water in another bowl. Add the chicken and toss to coat. Working in 3-batches, fry the chicken until golden about 6-8 minutes. Drain on paper towel.
Return the oil to 350 degree. Fry the chicken until crisp about 6-8 minutes more. Drain again. Toss the chicken in the sauce and serve.
Yield: 2-4 servings
recipe from:http://www.blissfullydelicious.com/2012/04/sweet-and-spicy-korean-fried-chicken/
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