You guys.... if you've ever had Bonchon, you know how good it is. It's super crunchy and the flavor is WOW. Well... this taste just like it! It's not as spicy, so if you want it more spicy I recommend adding more chili paste and flakes or dashes of hot sauce.
Ingredients:
24 Chicken Wings
1 cup Flour
1 cup Corn Starch
1/2 cup Soy Sauce
4 tbsp Rice or Apple Cider Vinegar
4 tbsp Sesame Oil
1/4 cup Honey
1/4 cup Dark Brown Sugar
6 cloves of Garlic Minced
1/2 inch Ginger minced
2 tbsp Korean Chili Flake
4 tbsp Korean Chili Paste
1/2 cup diced Green Onion
2 tbsp Sesame Seeds
Instruction:
I used wings and drumettes and put them into a large colander and rinsed and squeezed all the excess water out.
Put flour and corn starch in a large ziplock baggie. Taking about 6-7 wings at a time, toss them in the bag and shake around until wings are covered in the flour mixture. Repeat with the rest of the wings.
Preheat the oil and fry about 7-8 wings at a time. Fry for 7 minutes and take wings out and let them cool on a rack. You may see that the wings are not fully cooked, this is ok. After you're done frying all your wings, take the first batch you fried and refry for another 7 minutes. This will make the chicken extra crunchy. Repeat this step with the rest of your wings.
Combine all ingredients, except green onion and sesame seeds into a saucepan. Bring all the ingredients to a boil. Let boil for about 15-20 minutes. After sauce has boiled for about 20 minutes turn the stove off and let the mixture cool. The sauce will thicken as it cools.
Take each wing and coat with the sauce. I like to use a pastry brush and sauce each wing separately.
Plate your wings, sprinkle the sesame seeds and green onions and then serve!
Those look delicious!! Great camara work too!