Sweet 'N' Spicy Korean Fried Chicken
Directions
- Pat chicken wings dry; toss in corn starch and all-purpose flour to coat.
- In heavy bottom pot on the stove, bring 3 inches of oil to 350°F.
- In batches of 6, fry wings until they just turn pale golden brown, approximately 5 minutes. Transfer to wire rack.
- Once all wings are fried, increase oil heat to 375°F and fry wings again in batches of 5 until they turn deep golden-brown, about another 5 minutes.
- Immediately toss double-cooked wings in Custom Culinary® True Foundations® Korean-Style Sweet Heat Sauce; garnish plated dish with toasted sesame seeds and sliced scallions.
Ingredients
- 24 ea chicken, wings
- 2 cups corn starch
- 1 cup flour, all-purpose
- 3 cups Custom Culinary® True Foundations® Korean-Style Sweet Heat Sauce
- 1/4 cup white sesame seeds, toasted
- 1/4 cup Scallions, sliced
Custom Culinary - CSSI is an agency of expert marketers, top-notch creatives, esteemed culinarians and insightful strategists.
