Korean Hot Wings

Ingredients:
8 chicken wings

1 teaspoon salt

1/2 teaspoon black pepper

5 tablespoon of cornstarch
1 cup of oil (canola, sesame, or corn)

2 cloves garlic, minced

3/4 oz fresh ginger, peeled and sliced

Sauce:

5 tablespoon Sweet Soy Base Sauce

1 tablespoon red pepper flakes

2 tablespoon light corn syrup

Sweet Soy Base Sauce (makes 1 3/4 cup, can be stored up to 3 months in the refrigerator)

1/2 cup of water

4 cloves garlic, sliced

6 1/8 in ginger

1 teaspoon of black pepper

1 cup soy sauce, low sodium

1/2 cup brown sugar

1/4 cup red wine or white wine

Combine all the ingredients for the sauce and bring to a boil in a saucepan. Lower the heat and let it simmer for 10 minutes. Strain the sauce through a sieve. Discard ginger and garlic.

Directions For Chicken Wings:

Sprinkle salt and pepper on chicken wings. Coat chicken wings with corn starch.

Put oil in wok and heat up to 350 degrees F. Work in batches and fry the chicken on one side for two minutes. With a pair of tongs turn the chicken and fry for another minute.

Place the chicken wings on a wire rack.

Remove all the oil from the wok.

Add the sauce to the wok and put the chicken back in. Heat until the chicken is coated or the sauce is bubbling.

Source: Modified from "Korean Table" by Chung
Servings: Serves 2