Search This Blog

Monday, November 28, 2016

Korean Sesame Chicken Wings

1 ½ pounds chicken wings, cut in half and tips removed
2 tbsp all purpose flour
¼ cup cornstarch
¾ tsp salt, optional
2 tbsp sugar
1 ½ tsp sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 tbsp soy sauce
½ cup peanut oil, for frying

Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.

No comments:

Post a Comment