Combine the cornstarch, ginger powder and garlic powder in a large bowl, add the chicken wings. Make sure the chicken wings are well covered in the cornstarch mixture. Heat the oil in a pot. Fry the chicken wings until they are crisp and golden brown over medium heat (about 20-25 minutes, turning occasionally. Remove wings from the oil and drain on paper towels. Mix together the Korean BBQ Sauce, Sesame Oil and Sriracha in a large bowl, place the cooked wings in the sauce and gently toss to coat the wings. Sprinkle lightly with sesames seeds as a garnish.
Korean Style Fried Chicken
Yield
Serves 4
kikkoman products used:
ingredients
½ cup cornstarch
1 tablespoon ginger powder
1 tablespoon garlic powder
8 chicken wings
Vegetable oil for frying
1 ½ cup Kikkoman Korean BBQ Sauce
2 tablespoons Kikkoman Sesame Oil
1 tablespoon Kikkoman Sriracha
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
