Fried Chicken With Korean Sauce
2 to 4 lbs. chicken wings
Salt
Flour
Oil for deep frying
Salt chicken lightly, dredge with flour and deep fry.
Korean Sauce:
1/2 cup shoyu
4 tbsp. sugar
1 clove garlic, crushed
1 whole skin of chili pepper, chopped
1/4 cup thinly sliced green onions
1 tsp. sesame oil
Combine the ingredients and dip the hot cooked wings to coat thoroughly.
Posted: November 17th, 2006 under MAIN DISHES, POULTRY.
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