Cookie Bookie

Korean Fried Chicken Wings

3½ pounds chicken wings
2/3 cup potato starch or corn starch
4 cloves garlic, minced
¼ cup soy sauce
½ cup rice syrup or corn syrup
1 tablespoon white vinegar
1 tablespoon brown sugar
1 tablespoon sesame seeds
Oil for frying

Cut off the tip of each wing and chop the wing in half at the joint.  Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

Heat 4 cups of cooking oil in a dutch oven for 7 to 8 minutes over high heat to 350 degrees.  Place about half of the coated wings one by one into the hot oil and cook for about 7 to 8 minutes (Maangchi says 12-13 minutes), turning over a few times with tongs.  Take the wings out of the oil and place on a wire rack over a rimmed baking sheet to drain. Repeat with remaining chicken wings.  Allow second batch of wings to rest 5 minutes before second fry.

Reheat the oil and fry all the wings again for another 7 to 8 minutes until they all look golden brown and feel super crunchy.  Remove from oil and drain.  Allow to rest 5 minutes before coating in sauce.

While the wings are cooking, make the sweet, spicy, and sticky sauce.

Heat a large non-stick skillet medium high heat. Add 2 tablespoons cooking oil and minced garlic.  Stir until fragrant for about 30 seconds.  Add soy sauce, rice syrup, and vinegar. Stir and let it bubble for a few minutes.  Add the brown sugar and continue stirring. Remove from the heat. Set aside if chicken is still frying then reheat when chicken is ready to be coated.

Add the hot chicken and mix well with a wooden spoon to coat.  Sprinkle some sesame seeds over top and serve.

Spicy Sweet Sauce
1 tbsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
¼ c water
3 tbsp sugar
3 tbsp gochuchang
1 tbsp soy sauce