Korean-style Crispy Chicken Wings with Sweet Ginger Glaze

Birthday dinner for Charlie.  The candle on the cake is musical. It plays Happy Birthday.

Korean-style Crispy Chicken Wings with Sweet Ginger Glaze

30 pieces of chicken wings, rinsed and patted dry

1 medium onion, finely minced

3 cloves garlic, finely minced

1″ piece of ginger, finely minced

1 egg, lightly beaten

1 1/2  tsp.  salt

1/2 tsp. pepper

1/2 C. flour

1/2 C. corn starch

Glaze

2″ peeled ginger, thinly sliced

3/4 C. water

3/4 C. packed dark brown sugar 

1/2 C. vinegar 

2 Tbs. soy sauce

1/2 C. corn syrup (I used rice syrup because I had it and wanted to use it up eventually.)

1 tsp. red pepper flakes (optional)

oil for frying

Heat oil on medium high  in large skillet or pan.  Combine minced onion, garlic, ginger, egg, salt and pepper in a large bowl.  Add chicken wings and coat thoroughly.  Then add  flour and corn starch to chicken mixture and coat well.

Cooking in batches, fry chicken wings in oil over medium to medium high heat for about 15 minutes until golden brown.

In the meantime, bring water, brown sugar, soy sauce and ginger slices to a rolling boil in small sauce pan.  Boil vigorously for 15 minutes.  Lower heat to medium and add corn syrup.  Cook until mixture thickens to the point where the glaze stops half way when dripped from a spoon.

Take out ginger slices with a slotted spoon and set aside when slightly thinner than you want.  It will thicken significantly as it sits.

The key to crispy chicken is cooking it twice, so after you cook all the chicken wings once, refry briefly (about 3 minutes or so) right before you are ready to serve. 

Deep golden brown and super crispy twice-cooked chicken

Drizzle glaze over the chicken and toss carefully.  Serve immediately and be prepared for to be asked for the recipe.