Ingredients
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24 pcs Chicken Wingettes
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1 Tsp. Salt
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1 Tsp. Ground Black Pepper
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3/4 Cup Potato Starch
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1/4 Cup Flour
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1 Egg
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1 Tsp. Baking Soda
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Oil for Deep Frying
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Sauce
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1 Tbsp. Oil
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4 cloves Garlic; minced
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1/3 Cup Ketchup
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1/4 Cup Gochujang
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1/3 Cup Honey
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3 Tbsp. Mirin
Directions
Steps
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1
Done
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Marinate ChickenRinse, drain and pat dry the chicken pieces. Add black pepper and salt. Mix well. Add potato starch, all-purpose flour, baking soda, and 1 egg. Mix and coat chicken well by hand. |
|
2
Done
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Deep FryHeat up 6 cups of vegetable oil in a wok. It is ready if the oil bubbles when egg flour mixture drop in. Fry the chicken for 10 mins over high heat. Take them out of the oil and strain off excess oil. Let them sit for 5 minutes. Fry the chicken again in the same oil for another 10 mins until all pieces look golden brown and are crunchy. Strain and set aside. |
|
3
Done
|
Sauce CoatingNow for the sauce. In a heated pan, put 1 tbsp oil and add minced garlic. Stir. Add ketchup, honey, gochujang, and mirin. Simmer for 7 minutes until think and fragrant on low heat. Do not burn the sauce. Put the fried chicken into the sauce pan and gently mix and coat chicken with a wooden spoon. Serve hot. |
