KOREAN STYLE SESAME AND PEANUT CRISPY WINGS

I know that people get excited at the mere mention of chicken wings. There is one person here at home who does and always avers that "this chicken wing recipe is the best so far". That has been said so many times before. I don't know if each recipe really surpasses the previous one. I know I already have a lot of chicken wing recipe posts but just in case this really is the best one, I best share it with you.

I have been hearing about Korean style crispy wings but have never tried it. I am a big fan of Korean blogger and You Tube superstar Maangchi. I saw her make Korean fried chicken wings on You Tube and i was both enticed and intrigued. What started as crispy fried chicken wings was in the end coated with a sugar syrup that has ginger, peanuts and sesame seeds. What a great  idea. As I ventured to follow her trail, again I started to digress and decided to interpret her recipe in a slightly different manner. I pre-cooked the chicken wings in seasonings as I usually do. This cuts down on frying time, giving the chicken less chance to absorb the oil. Also, because the moisture is sealed in the meat, the batter turns out crispier. My chosen glaze is less sweet but also has both chopped peanuts and toasted sesame seeds in it. It did turn out well, even if I do say so myself. I hope you try this recipe and give me your verdict.

This recipe will make 4 starter portions.

Ingredients for the chicken wings:

12 chicken wings, split at the joints
2 tbsps. light soy sauce
1/2 tsp. salt
1 tsp. crushed garlic
1 tsp. grated ginger
1 tsp. chopped chilli
1 tbsps. chopped spring onions

Season the wings with the rest of the ingredients. Leave to marinate for at least half an hour. 

Put everything in a wok or pan and cook on medium heat until all the marinade is absorbed (about 5 minutes). 

Make the batter.

Ingredients for the batter:

1/2 c. water
1 egg
1/4 c. corn flour
1/4 c. plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
cooking oil for frying

Whisk the water and egg until combined. Add the dry ingredients and blend well. Add all of the chicken pieces and stir to coat. 

Heat up the cooking oil and deep fry the coated chicken pieces, a few at a time on medium heat until golden (about 5 minutes). Drain on a rack and leave to cool.

When the fried chicken pieces have cooled, heat up the oil again. The oil has to be very hot this time because the chicken will only be briefly fried. Add a few pieces of chicken to the oil and fry for just about a minute until very crispy. Take out of the pan and drain on kitchen paper.

Prepare the glaze.

Ingredients for the glaze:

1/2 c. sugar 
1 tbsp. water
3 tbsps. light soy sauce
1 tsp. sesame oil
1/4 c. chopped peanuts
2 tbsps. toasted sesame seeds

Mix the water, soy sauce, sesame oil and sugar in a wok or frying pan. Stir to melt under low heat. When it starts to boil, stop stirring. Boil until syrupy (don't let it go too thick). Add all of the chicken pieces and gently coat with glaze. Sprinkle the peanuts and sesame seeds and toss gently. Transfer to a serving dish.

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