WITH SOY GLAZE
These are almost always very crispy (fried twice to achieve this effect). They have a very thin to almost no coating/batter allowing the skin to become very crispy which in turn results in a lighter and less fatty fried chicken..
Sea Salt | Black Pepper Rice Wine | Garlic Powder Onion Powder | Ginger Powder
SOY GLAZE INGREDIENTS
Jin Ganjang | Sugar Water | Rice Wine Sesame Oil | Vegetable Oil Ginger | Red Pepper Seeds Garlic | Red Chilis | Sesame Seeds
Clean chicken wings. Put chicken wings in a bowl and season with salt, pepper, rice wine, ginger, garlic and onion powder. Massage the wings and leave for few minutes. Make the glaze. Dredge chicken wings in corn starch. Drop the wings in the fryer.
Repeat with rest of the wings. Prepare your glaze for coating. Fry wings a second time. Cover with glaze immediately after coming out from the fryer.
Serve with green onion slivers, Korean pickled radish or pickles, and salad like cole slaw. And rice and kimchi. Mix potato starch or rice flour with corn starch for different coating.
TIPS & TRICKS
"LOVED this recipe! Thank you for sharing! Everyone loved it and we know we’ll be making this again and again."
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