| Category: | Appetizers & Snacks | |
| Style: | Korean |
Ingredients:
(A)
24 Chicken Wing Pieces (cut off excess thick skin/fat)
1 Tablespoon of rice wine
1 Teaspoon of salt
½ Teaspoon of black pepper
4 Garlic Cloves (whole)
1 Small onion (whole)
(B)
Some corn starch for dredging wings
Oil for frying
(C)
2 Tablespoons of Soy Sauce ayeen's notes: use light soy sauce..ie. kikkoman
4 Tablespoons of Rice wine
4 Garlic Cloves (minced)
1 Teaspoon Ginger (minced & mashed)
3 Tablespoons of honey
1 Tablespoon of Dark brown sugar
ayeen's notes: if you want it hot add these 3 ingredients....i highly recommend this!
3 Tablespoons of Koh Chu Jang (hot red pepper paste) ayeen's notes: make it just 1.5 tbsp. 3 is TOO hot
1 Teaspoon of Koh Chu Garu (hot red pepper flakes) ayeen's notes: crushed red pepper
1 Teaspoon of Tobasco ayeen's notes: or texas pete
Directions:
1) Clean the wings in cold water and then soak them in cold water, drain and repeat 2 times.
2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes.
3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook) ayeen's notes: boil it between 15-20 minutes depending how big the wings are
4) Drain the wings in a colander and then rinse with cold water.
ayeen's notes: why do we do #3 & #4? this process drains all the fat and cooks the chicken through so that frying time is reduced....it is also the reason why the skin of the chicken becomes paper thin and very crispy...
5) Put about 1 cup of corn starch in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more corn starch if necessary. Set aside.
6) Heat up the cooking oil for frying.
ayeen's notes: medium heat and wait until 15 min before frying
7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.
ayeen's notes: More than 10 min would make it thick and the sauce would be all gooey...gooey sauce on wings wouldn’t look bon-chony...also, you need to stir the sauce to get the consistency we want...
8) Fry the wings until crisp & golden brown.
9) Drain wings on paper towel then put in a large mixing bowl with lid.
10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way.
11) ayeen's notes: Serve hot. It still tastes good when it's not but it tastes so much better when served hot.
12) ayeen's notes: i like eating this w/ cabbage kimchi
ayeen's notes
how much does this all cost?
10 pieces of wings (or 20 after you cut it in half) will cost you $4-5
"other" ingredients you will spend around $10-15.... but of course these "other" ingredients you can use it for, let's say, 10 batches of 20 wings...so that's like $6 per 20 pieces of wings! compared to $20 per 20 pieces of wings...
Side Story:
I'm a fan of Bon Chon's Korean wings (Bon Chon is a store chain) and some of my friends had associated me with bon chon chicken wings, go figure, lol...anyway, problem is, darn, they're expensive! $20/box with free 1 can of soda. 1 box contains 20 wings, although it's actually just 10 and they just cut the wings in half. Aside from they're expensive, I have to drive for 20 minutes on a traffic-infested road (cheltenham/309).
Not. fun.
Because of all these constraints I decided to look for the recipe. In this day and age, you can find anything on the internet and so I found the recipe. I just forgot which site. I just remember that the recipe was posted as a comment from someone who was raving about Bon Chon's Korean wings.
Update: found the source:
http://www.maangchi.com/talk/topic/korean-fried-chicken-kyochon-chicken
/marlin
(A)
24 Chicken Wing Pieces (cut off excess thick skin/fat)
1 Tablespoon of rice wine
1 Teaspoon of salt
½ Teaspoon of black pepper
4 Garlic Cloves (whole)
1 Small onion (whole)
(B)
Some corn starch for dredging wings
Oil for frying
(C)
2 Tablespoons of Soy Sauce ayeen's notes: use light soy sauce..ie. kikkoman
4 Tablespoons of Rice wine
4 Garlic Cloves (minced)
1 Teaspoon Ginger (minced & mashed)
3 Tablespoons of honey
1 Tablespoon of Dark brown sugar
ayeen's notes: if you want it hot add these 3 ingredients....i highly recommend this!
3 Tablespoons of Koh Chu Jang (hot red pepper paste) ayeen's notes: make it just 1.5 tbsp. 3 is TOO hot
1 Teaspoon of Koh Chu Garu (hot red pepper flakes) ayeen's notes: crushed red pepper
1 Teaspoon of Tobasco ayeen's notes: or texas pete
Directions:
1) Clean the wings in cold water and then soak them in cold water, drain and repeat 2 times.
2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes.
3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook) ayeen's notes: boil it between 15-20 minutes depending how big the wings are
4) Drain the wings in a colander and then rinse with cold water.
ayeen's notes: why do we do #3 & #4? this process drains all the fat and cooks the chicken through so that frying time is reduced....it is also the reason why the skin of the chicken becomes paper thin and very crispy...
5) Put about 1 cup of corn starch in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more corn starch if necessary. Set aside.
6) Heat up the cooking oil for frying.
ayeen's notes: medium heat and wait until 15 min before frying
7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup.
ayeen's notes: More than 10 min would make it thick and the sauce would be all gooey...gooey sauce on wings wouldn’t look bon-chony...also, you need to stir the sauce to get the consistency we want...
8) Fry the wings until crisp & golden brown.
9) Drain wings on paper towel then put in a large mixing bowl with lid.
10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way.
11) ayeen's notes: Serve hot. It still tastes good when it's not but it tastes so much better when served hot.
12) ayeen's notes: i like eating this w/ cabbage kimchi
ayeen's notes
how much does this all cost?
10 pieces of wings (or 20 after you cut it in half) will cost you $4-5
"other" ingredients you will spend around $10-15.... but of course these "other" ingredients you can use it for, let's say, 10 batches of 20 wings...so that's like $6 per 20 pieces of wings! compared to $20 per 20 pieces of wings...
Side Story:
I'm a fan of Bon Chon's Korean wings (Bon Chon is a store chain) and some of my friends had associated me with bon chon chicken wings, go figure, lol...anyway, problem is, darn, they're expensive! $20/box with free 1 can of soda. 1 box contains 20 wings, although it's actually just 10 and they just cut the wings in half. Aside from they're expensive, I have to drive for 20 minutes on a traffic-infested road (cheltenham/309).
Not. fun.
Because of all these constraints I decided to look for the recipe. In this day and age, you can find anything on the internet and so I found the recipe. I just forgot which site. I just remember that the recipe was posted as a comment from someone who was raving about Bon Chon's Korean wings.
Update: found the source:
http://www.maangchi.com/talk/topic/korean-fried-chicken-kyochon-chicken
/marlin
 24 Chicken Wing Pieces (cut off excess thick skin/fat) 1 ...){kind=link}
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