Vegetable oil (enough to fill a large sauce pan to 5cm depth)
For the sauce
2tablespoonpeanut oil(note 1)
2tablespoonscoarsley grated onion(note 1)
3teaspoonfinely grated ginger
2tablespoonsoy sauce(note 1)
3tablespoonstomato sauce(note 1)
2-3tablespoonsgochujang, Korean red chili pepper paste (do this to your own taste)(note 1 & note 2)
1tablespoonbrown sugar(note 1)
Serves 2 really hungry people (dependent on how big the wings are)
Lay the wing pieces out on a large tray so they are all separated. Sprinkle with a little salt. Place in the fridge for 24 hours (this step is to dry them out). You can do it a shorter time and still get great results but the longer they dry out the crispier the end result will be.
Heat the peanut oil in small saucepan then add garlic, onion and ginger. Stirfry until fragrant (a minute or two) . Add the remaining sauce ingredients and simmer 7 - 10 mins until thick & syrupy. (note 2)
While the sauce is simmering, heat the vegetable oil in a deep saucepan to 160C. Mix together the flour, cornflour, baking soda, pepper and salt to taste. Roll the wing pieces in the flour mixture to coat well right before they go into the hot oil. Gently place around 7 of the pieces at a time (3 batches) into the hot oil and deep fry for 5 minutes until just starting to get golden. Remove from the oil and drain on rack over paper towel. Do two more batches, keeping them warm in oven between batches.
Raise the heat of the oil to 200C
Recoat pieces in the flour mix and fry for another 5 minutes until golden. Add to the warm sauce and stir to coat thoroughly. Serve immediately.
Serve with steamed rice & pickled vegetables
I use an Australian standard 20ml tablespoon
If you can’t get gochujang you can make a very simple version by mixing 2 tablespoons chilli paste, honey & white miso together (yeah, ‘cause everyone has miso in the fridge!). Well I did. Umm, if you’re in the right shop for miso, you’re probably in the right shop for gochujang.
Course: appetiser, Appetizer, Dinner, Lunch, Main Course, tapas
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