Crisp, savoury and spicy, these little chicken wings pack a punch of flavour.
Makes 4-6 servings
1 bag Yorkshire Valley organic chicken wings
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
1/3 cup corn starch
2/3 cup flour
½ cup sparkling water
¼ cup sake or vodka
⅓ cup peanuts for garnish (optional)
4 cloves garlic, minced
3 to 4 red chili peppers, sliced into rounds
¼ cup light soy sauce
½ cup mirin
2-3 green onions, sliced for garnish
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds
3 cups Peanut or sunflower oil for frying
1 Put chicken wings in a bowl and season with salt, ginger, garlic and ground black pepper
2 In a separate bowl, combine corn starch, vodka, and flour. Dip each wing and coat in the mixture.
Fry the chicken:
1 Heat 3 cups of cooking oil in a frying pan until very hot.
2 Gently slide wings into the hot oil. Cook for about 12 to 13 minutes, until light brown turn over wings a few times with tongs to evenly cook
4 Take wings out of the oil drain them on paper towels.
5 Reheat the oil and fry wings again for another 12 to 15 minutes until dark golden brown and crisp.
Korean sticky sauce:
1 In a pan heat 2 tablespoons cooking oil, minced garlic, and red chili pepper.
2 Stir until fragrant for about 30 seconds.
3 Add soy sauce, rice syrup, vinegar, and sugar until thick and sticky.
4 Remove from the heat. Set aside.
Coat the fried chicken with the sauce:
1 After the chicken has been cooked and rested, coat in Korean sticky sauce. Transfer chicken to a platter. Sprinkle with sesame seeds and chopped green onions.
THE CHICKEN WE USED
Raised on farms in Peterborough, Ontario, Yorkshire Valley Farms chicken are Canadian certified organic and are fed a diet of non-GMO, pesticide- and herbicide-free grains, with no animal by-products added. The convenient frozen wings, legs and boneless, skinless breast are especially good for meals throughout a busy week. CSL marinated the chicken breasts overnight and grilled the following day to top a Greek-style salad, while the juicy legs starred in our very own chicken and waffles, and of course, the wings made the perfect Korean style fried chicken.
Want more food? This original article first appeared in the Fall 2016 issue of City Style and Living Magazine.
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