5 replies to this topic

[Cheater]

I rarely deep-fry anything, as it's a messy operation, and the frying smell lingers for a few days. But I have had a hankering for fried chicken wings for a while and, having bought some fresh wings for a good price at the new Lidl nearby, I made this recipe last night.

They are at least as good as the best wings I've had anywhere and definitely the best wings I've ever made at home. And, best of all, I have leftovers, although they won't be as crispy as the day they were made. They're so good, that doesn't really matter.
 
Ingredients

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings (about 4 lbs. of whole wings)
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch

Preparation

In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds, and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Pour oil into a large heavy pot to a depth of 1-1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, toss or brush with chili sauce. Serve hot, sprinkled with sesame seeds.

[Phil Hackett]

Did this come Maanuchi's YouTube channel?

[Cheater]

This recipe is based on one from the cookbook "Quick and Easy Korean Cooking," by Cecilla Hae-Jin Lee and was adapted by Julia Moskin for the New York Times cooking section.

[917-30]

I think we have one of those “fry baby” things somewhere - this sounds good enough to break it out and try your recipe. Thanks, Greg

[Shruska55]

Cheater, check your local Asian market and find a jar of Korean Bulgogi sauce. It's primarily a marinade, but I use it all the time as a serving sauce too. There are kimchi versions that you'd like. There are other various versions of sweet to nuclear hot. I add a ton of chopped garlic because I like garlic and green onions for finish taste.

 

I like to deep fry foods having lived and worked in Japan and other parts of Asia. Done with clean oil and done properly, it is just fine for folks worried about their cholesterol. Also, for those thinking it's really messy, I use a stand-alone magnetic cooktop, 1 3 qt pot and several 1/4 sheet pans with drain racks I picked up at Walmart. It's safer (no flame or hot burner) but best of all, it's VERY temperature accurate and heats back to temp fast. The oil recovers temperature quickly which is critical to deep frying. Too hot: burns and under cookked. Too cool and the food absorbs the oil. Yuck... Afterwords, cool the oil and pour it through a funnel lined with a coffee filter back in the bottle. It's good for 3-4 uses when tightly sealed.

 

The COVID has my rural neighborhood stores almost empty of chicken wings, but as soon they come back in quantity, I'm going to try this recipe. Thanks!

 

ScottH

[Rotorranch]

This recipe has been added to my wife's Greg "Cheater" Wells cookbook.   

 

Rotor