Korean Sesame Chicken Wings

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken wings
1/4 cup	15g / 0.5oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 1/4 teaspoons	6.3ml	Salt
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Sesame seeds - toasted
2		Garlic - minced
2		Green onions - chopped
2		Eggs - beaten
5 teaspoons	25ml	Soy sauce - (Kikkoman)
		Oil - for deep frying

Recipe Instructions

Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels.

Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions.

Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint.

Source:
lynne nishihara

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