baseline;">1/2 cup ginger (sliced thinly)
1/2 cup brown sugar
1/4 cup vinegar
1/3 cup honey
4 Tbsp. soy sauce
2 tsp. sesame seeds (optional)
Directions
- Step 1 Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined.
- Step 2 In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes
- Step 3 if wings aren’t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels.
- Step 4 In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside.
- Step 5 To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels.
- Step 6 In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve.
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