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Author Notes: Sweet-spicy sauce glazes a traditional Fried chicken . My inspiration came from an old copy of Donna Hay, the Australian Martha Stewart--beautiful magazines. I made it more Korean flavored. —loubaby
- 3 tablespoons grated ginger
- 4 cloves garlic, crushed
- 1 1/2 tablespoons flaky sea salt
- 1 1/2 teaspoons ground black pepper
- 3-3 1/4 pounds chicken wings
- 6-8 cups vegetable oil, for deep frying
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 eggwhite
- 1 cup ice water
- Combine ginger, garlic, salt and pepper. Cut the tip off chicken wings and reserve for another use. Toss wings with ginger mixture; marinate in refrigerator 3 to 4 hours or overnight.
- Combine flour, cornstarch, baking powder; whisk in combined eggwhite and water gradually to form thin batter. Refrigerate to let gluten relax.
Sweet-Spicy Korean Chile Sauce
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1/4 cup dried arbol chilies
- 1 tablespoon grated ginger
- 1 teaspoon Gochu-jang (Hot pepper paste)
- 1/2 cup salted peanuts, coarsely chopped
- 1/4 cup chopped green onion, optional
- 1/4 cup chopped cilantro, optional
- Combine sugar, brown sugar, soy sauce, vinegar, dried chilies, ginger, Gochu-jang in a saucepan over medium heat; bring to a boil. Lower heat and simmer 15 minutes or until thickened. Cool.
- Heat oil in deep fryer to 350 degrees.Dip chicken wings in batter to coat thoroughly and cook 6 to 8 minutes til done. Drain and toss with sauce; sprinkle with desired toppings.
- This recipe was entered in the contest for Your Best Mash-Up Recipe