Ingredients
1½ lbs chicken wings
⅓ cup cornstarch, or potato starch
1 tsp black pepper, ground
1 tsp salt
1 tsp ginger, ground
vegetable oil, for frying
½ cup roasted peanuts, or cashews
cooking spray
2 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp fresh ginger, minced
1 cup kimchi
2 pieces bird’s eye chili, minced
2 tbsp soy sauce, preferably low sodium
1 tbsp mustard
1 tbsp rice vinegar
1 tbsp oyster sauce
2 tbsp honey
salt & ground black pepper, to taste
1 tbsp sesame oil
Sesame seeds
Spring onions
Preparation
Preheat the oven to 300 degrees F.
Line the roast tray with aluminum foil. Then, grease the tray using cooking spray.
In a bowl, season the chicken wings with cornstarch, black pepper, salt, and ginger. Toss to coat the chicken wings completely.
Arrange the chicken wings on the roast tray in one layer, spaced apart from one another, to cook each of them evenly.
Coat the chicken wings with cooking spray.
Roast in the oven for about 25 minutes, until chicken juice runs clear. Flip each wing for even roasting.
In a skillet, saute garlic, and ginger in vegetable oil, until translucent.
Add the kimchi, bird’s eye chili, soy sauce, mustard, rice vinegar, oyster sauce, and honey into the skillet.
Let it simmer until the sauce has reduced by half and thickened. Add salt and black pepper to taste.
Let the sauce cool down slightly, then transfer to the blender.
Add the sesame oil into the sauce mixture, cover the blender, then puree until the sauce is smooth. Set the sauce aside.
In a deep skillet, deep fry the chicken wings with vegetable oil. Cook for about 8 to 10 minutes until the chicken wings are golden and crispy.
After frying, drain off any excess oil.
Transfer the chicken wings into a large bowl and add enough sauce to completely glaze the chicken.
Sprinkle roasted peanuts, and then toss to evenly coat the chicken wings.
Garnish with sesame seeds and spring onions, and serve!
