Servings: 8
Calories: 500kcal
Ingredients
- For the Chicken Wings:
- 3 lb fresh chicken wings
- 4 cups cornstarch
- Salt and pepper to taste
- Soy Garlic Glaze:
- 1/2 small red onion chopped
- 8 cloves garlic peeled and chopped
- 1 cup light soy sauce
- 2/3 cup mirin
- 4 tablespoons brown sugar
- 1 1/3 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon cornstarch
- To Garnish:
- White Sesame Seeds and/or chives
Instructions
- Season chicken wings with salt and pepper in a large bowl.
- Toss the seasoned wings in cornstarch until coated.
- Heat oil in a deep pan or fryer, then carefully fry the wings until golden brown and crispy. Drain excess oil on paper towels.
- In a separate pan, sauté red onions and garlic, then add light soy sauce, mirin, brown sugar, garlic powder, ginger powder, and ½ cup of water. Simmer until slightly thickened (3-4 mins).
- Toss fried wings in the sauce and cook for an additional 2-3 minutes until heated through and glazed.
- Serve hot, garnished with white sesame seeds and chives
Notes
- For a spicier version, you can add gochujang (Korean red pepper paste) or red pepper flakes to the glaze.
- If you don't have ginger powder, you can use freshly grated ginger instead. Just sauté it with the garlic and onions in the following step.
- To achieve maximum crispiness, make sure the oil is hot enough before adding the wings. You can test this by dropping a small piece of bread in the oil – if it sizzles and turns golden brown quickly, then the oil is ready for frying.
- Double-frying the chicken wings may seem like an extra step, but it's what gives them that signature crunch that makes this dish so irresistible.
Nutrition
Calories: 500kcal
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