Korean Style Spicy Wings
A spicy remake of our local style fried chicken wings. A perfect dish to take to a picnic.
Yield: 12 Servings
- 5 lbs. wings, cut at joints or drumettes
- 1/4 c. cornstarch
- 2 TB Ko Choo Jang Sauce (GoChuJang) Click to Order
- 2 large eggs
- 2 TB Aloha shoyu
- 1/4 c. sugar
- 2/3 c. cornstarch
- 1 TB salt
- 2 stalks green onion, chopped
- 2 cloves garlic, chopped
- 2 TB toasted sesame seeds
- oil for frying
In a mixing bowl; coat chicken with cornstarch.
Combine remaining ingredients and marinate chicken overnight.
Deep fry until golden brown and cooked through.