Korean Sesame Chicken Wings Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken wings,
1/4 cup: Flour,
1/2 cup: Cornstarch,
1 1/4 tsp: Salt,
1/4 cup: Sugar,
1 tbsp: Sesame seeds, toasted
2 centiliter: Garlic, minced
2: Green onions, chopped
2: Eggs, beaten
5 tsp: Soy sauce, (kikkoman)
Oil, for deep frying
Directions:
Recipe by: lynne nishihara
Cut wings in half after removing tips. Wash and pat
dry. Mix remaining ingredients and marinate wings 3
hours or overnight. Batter will be thick, but will
thin down during marinating. Deep fry until golden
brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces
may be substituted. I usually double the sesame seeds
and green onions.
Sharon, Annas recipe is similar to one I have. Ive
used both flank steak and chicken (wings and breast
fillet strips). The main difference seems to be the
addition of flour and cornstarch and deep frying
(watch them arteries!). I posted it a long while ago,
so this is a reprint.
Source from luhu.jp
Cut wings in half after removing tips. Wash and pat
dry. Mix remaining ingredients and marinate wings 3
hours or overnight. Batter will be thick, but will
thin down during marinating. Deep fry until golden
brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces
may be substituted. I usually double the sesame seeds
and green onions.
Sharon, Annas recipe is similar to one I have. Ive
used both flank steak and chicken (wings and breast
fillet strips). The main difference seems to be the
addition of flour and cornstarch and deep frying
(watch them arteries!). I posted it a long while ago,
so this is a reprint.
Source from luhu.jp
Tags
Poultry