Getting Ready For The Big Easy...

Chi Chi's Korean Fried Chick Wings

I am planning an update trip to New Orleans in the next month so I'm taking a look at things that are going on in this most culturally distinct region of the country.

Today...

Chi Chi’s | Crispy Korean Fried Chicken Wings

Recipe

CRISPY KOREAN FRIED CHICKEN WINGS

Serves: A batch of 30 wings

Chef Adolfo Garcia Jr.

Ingredients:

Wing marinade

• 1/2 cup unrefined peanut oil

• 1/4 cup soy sauce

• 1/4 cup Michu rice wine

• 2 tablespoons sugar

• 1 tablespoon salt

Dredge

•  2 cups of rice flour

•  2 cups of all-purpose flour

Batter

• 2 cups prepared dredge mixture

• 2 cups of ice-cold water to dredge

Sauce

• 1 cup Gochujang paste

• 1/2 cup soy sauce

• 1/4 cup of honey

• 2 tablespoons toasted sesame oil

• 1 tablespoon of chopped garlic

• 1 tablespoon chopped ginger

Method:

1. In a large bowl, whisk together the peanut oil, soy sauce, Michiu rice wine, sugar and salt until the sugar and salt are dissolved. Add the chicken wings and toss thoroughly to coat. Cover and refrigerate for 30 minutes to 2 hours. 

2. In a large bowl, whisk together the rice flour and all-purpose flour. Remove 2 cups of the flour mixture and place it in a second bowl. Gradually whisk 2 cups ice-cold water into those 2 cups of flour until you have a thin, smooth batter. Keep the remaining flour mixture dry for dredging.

3. Fill a deep, heavy-bottomed pot or fryer with enough neutral frying oil to submerge the wings. Heat to approximately 325°F. The slightly lower frying temperature helps prevent the sugars in the marinade from browning too quickly.

4. Remove the wings from the marinade and let the excess drip off. Working in batches, lightly coat each wing in the dry flour mixture, shaking off the excess. Dip into the cold batter, allowing excess batter to drip back into the bowl.

5. Carefully lower the wings into the hot oil without crowding the pot. Fry until golden, crisp and cooked through, about 7–9 minutes depending on size. Transfer to a wire rack set over a sheet pan. Repeat with the remaining wings.

6. Combine the gochujang, soy sauce, honey, sesame oil, garlic and ginger in a small saucepan. Cook over medium-low heat for 2–3 minutes, stirring frequently, just until smooth, glossy and warmed through. Do not boil aggressively.

7. Place the hot wings in a large bowl. Add enough gochujang sauce to lightly coat and toss until evenly glazed. Serve immediately. If desired, garnish with toasted sesame seeds and sliced scallions.

Website

https://eatchichis.com/