A question about a recipe: KFC: Korean Fried Chicken Wings

I have a question about step 2 on the recipe "KFC: Korean Fried Chicken Wings" from ravenouscouple. It says:

"Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.

"how do i get the glaze to get thicker? i put the right amounts at first, brought it all to a boil, then turned it down, and added the honey and red pepper. however, i tasted it and it was too hot, so i added more sugar and honey to counter this, brought it back to a boil, and then brought it back down to simmer. i am currently refrigerating this to try and get it to thicken. what did i do wrong?

matt.ellerbe
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Korean Fried Chicken Wings (KFC)
Recipe question for: Korean Fried Chicken Wings (KFC)

2 Comments

matt.ellerbe
matt.ellerbe July 18, 2011
thank you!!
 
Kristen M.
Kristen M. July 18, 2011
Have faith! If it's still too thin, you should be able to simmer it again to reduce and thicken it more.

If it remains too spicy, you may not be able to make it as mild as you'd like, but just use the glaze sparingly (or as a dipping sauce for the crispy wings). Good luck!
 
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