Korean Fried Chicken Wings Recipe with Soy Garlic Glaze

How to make it

1. Combine the chicken wings and the marinade portions of salt, white pepper, Lee Kum Kee Premium Soy Sauce, Pure Sesame Oil, Minced Ginger, and Minced Garlic in a container until wings are fully coated. Marinate for 1-2 hours. 
2. In a large bowl, add the flour, 1 cup of cornstarch, baking powder, and 1/2 tbsp. each of salt and white pepper. Mix together until well combined. For a more craggly coating, scatter in 2 tablespoons of the chicken marinade and rub into the mix with your hands. 
3. Coat chicken wings thoroughly in the breading and leave to rest for 5-10 minutes while your frying oil heats up.
4. Double fry the wings in batches at 350 degrees Fahrenheit. For the first fry, cook for 6-8 minutes then let drain. For the second fry, cook for 1-2 minutes and drain to make the chicken wings extremely crispy.
5. Combine all of the sauce mix ingredients except for your cornstarch and water. Add to a pan on medium heat and stir for 2-3 minutes until bubbling. Mix cornstarch into water to make a slurry and add to the sauce to form a thickened glaze.
6. Coat the wings in the glaze and transfer to a serving dish. Serve with a quick green onion salad made by shredding two green onions into thin strips and shocking in ice water to curl them. Garnish the wings with thinly sliced green onion and sesame seeds and enjoy! 
   
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