0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Active: |
25 min |
| Yield: |
3 to 4 servings |
Ingredients
- 3 cups sugar
- 2 1/2 cups shoyu (soy sauce)
- 1/2 cup rice vinegar
- 1/4 cup thinly sliced green onion, plus more, minced, for serving
- 1 tablespoon minced garlic
- 1 tablespoon mirin
- 1 teaspoon red chile flakes
- 1/4 teaspoon sesame oil
- 1/4 cup cornstarch mixed with 1 cup water (for slurry)
- 1 1/2 to 2 pounds chicken wings
- 1 1/2 cups all-purpose flour
- 1 1/2 to 2 quarts cooking oil
- Serving suggestions: cooked rice, fresh fruit and salad
Instructions
- In a saucepan, combine the sugar, soy sauce, vinegar, green onions, garlic, mirin, chile flakes, sesame oil and 1 1/2 cups water. Heat the sauce; thicken with the cornstarch slurry.
- Coat the wings with the flour, then transfer to wax paper. Refrigerate for 1 to 2 hours.
- Prepare enough cooking oil in a Dutch oven to give the wings enough room to completely submerge them and let them float to the top, and bring to 350 degrees F.
- Deep-fry the wings for about 5 minutes; drain. In a separate frying pan, combine the fried wings and wing sauce. Heat the sauce until bubbly and coating the wings. Serve garnished with minced green onions, rice, a piece of fresh fruit and choice of salad (tossed green or macaroni/potato).