Korean Spicy Chicken Wings - Restaurant Recipe!

• Chicken Wings
• 1 lb chicken wings (sectioned)
• 1/3 cup potatoes or 1/3 cup cornstarch
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• vegetable oil (for deep frying)
• Stir Fry Sauce
• 2 tablespoons fine ground red chili pepper
• 2 tablespoons soy sauce
• 2 tablespoons sugar (or honey, or corn syrup)
• 1 tablespoon rice vinegar (or wine)
• 4 cloves peeled garlic
• 1/2 inch peeled fresh gingerroot
• 2 tablespoons korean red pepper paste (gochujang)
• water, as needed to obtain a thin paste
• To Garnish
• 1 spring onion
• 1 tablespoon toasted sesame seeds

1. Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
2. For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
3. Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350u0b0F or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
4. Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
5. Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

chicken, chicken, potatoes, milk, salt, ground black pepper, vegetable oil, fry sauce, ground red chili pepper, soy sauce, sugar, rice vinegar, garlic, fresh gingerroot, korean red pepper, water, onion, sesame seeds

Taken from www.food.com/recipe/korean-spicy-chicken-wings-restaurant-recipe-290251 (may not work)