Serves 5 as an appetizer or 2 as a main dish
- 10 chicken wings, without tips and chopped at the joint;
- 20 chunky pieces of boneless, skinless chicken breast chunks. About 1 X 1 X 1 inches.
FOR THE CHICKEN:
- 2 tsp salt
- ½ tsp ground white pepper
- 1 egg
- ½ cup plain flour
- ½ cup potato flour
- vegetable oil for deep-frying
FOR THE SAUCE:
- ½ cup water
- ⅓ cup packed soft brown sugar
- 2 tbsp vinegar
- 2 tsp. dark sesame oil
- 1 tbsp soy sauce
- ½ cup thinly sliced ginger
- 1 large clove chopped garlic
- ½ cup corn syrup
PEANUTS & SESAME SEEDS:
- ½ cup peanuts, toast till brown and fragrant, rub off skin and chop roughly (Can use dry roasted)
- ¼ cup white sesame seeds, toast till brown and fragrant
- 2 tbsp dried chile flakes, or to taste, less if you don’t like it spicy hot
- In a pan or wok, bring water, sugar, garlic, ketchup, sesame oil, vinegar, soy sauce and ginger to a boil. Simmer gently for 5 minutes. Add corn syrup. Simmer gently for another 30 minutes.
- While the sauce is simmering, wash and drain chicken, then sprinkle with salt and pepper. Add egg and mix thoroughly by hand. Sprinkle with plain and potato flour and, still mixing by hand,make sure chicken is evenly coated. Deep-fry in almost smoking vegetable oil over medium-high heat till just cooked and slightly brown. Reheat oil to just smoking. Refry chicken till golden brown. Turn off heat. Drain.
- When sauce is sticky and just thickened (not too thick or it will stick to your teeth), add chicken, peanuts, sesame seeds and dried chile flakes. Turn off heat. Toss till chicken is evenly coated. Taste and adjust seasoning. But be very careful because melted sugar in the sauce is extremely hot!
- Serve as finger food with drinks, or eat with rice.
Credits to: mykoreaneats.com