Ingredients
Chicken and batter:
1 to 1.5 pounds chicken wings
1/2 cup corn starch
1/2 teaspoon baking powder
1/4 cup all-purpose flour
1/4 cup cold water
1/4 cup vodka
2 teaspoons salt
1 teaspoon pepper
Dressing:
3 tablespoons Korean gojuchang red pepper paste
1 tablespoon apple cider vinegar
1 tablespoon hot water
2 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon white bottoms of scallions
Garnish:
White sesame seeds
Green tops of scallions
Instructions
Combine 1 teaspoon salt, 1 teaspoon pepper, half of corn starch and baking powder and mix well. Add chicken wings and toss until every surface is coated. Refrigerate and marinate for at least 30 minutes.
In the meantime, combine all dressing ingredients and heat over low heat and keep warm.
When ready to fry, pour oil into a large, heavy pot to a depth of about 1.5 inches. Heat to 350 degrees F. Combine remaining cornstarch, baking powder, flour, and another teaspoon of salt into a large bowl and mix. Add water and vodka and whisk until a smooth batter is formed. It should have the consistency of thin paint and not be too thick.
Add wings to batter. Let excess batter drip off and lower into hot oil. Fry and rotate to cook evenly. Cook until golden brown and crisp, about 8 minutes. Transfer to a paper towel-lined plate.
Coat wings in the warm dressing. Garnish with sesame seeds and green scallions.
Chicken and batter:
1 to 1.5 pounds chicken wings
1/2 cup corn starch
1/2 teaspoon baking powder
1/4 cup all-purpose flour
1/4 cup cold water
1/4 cup vodka
2 teaspoons salt
1 teaspoon pepper
Dressing:
3 tablespoons Korean gojuchang red pepper paste
1 tablespoon apple cider vinegar
1 tablespoon hot water
2 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon white bottoms of scallions
Garnish:
White sesame seeds
Green tops of scallions
Instructions
Combine 1 teaspoon salt, 1 teaspoon pepper, half of corn starch and baking powder and mix well. Add chicken wings and toss until every surface is coated. Refrigerate and marinate for at least 30 minutes.
In the meantime, combine all dressing ingredients and heat over low heat and keep warm.
When ready to fry, pour oil into a large, heavy pot to a depth of about 1.5 inches. Heat to 350 degrees F. Combine remaining cornstarch, baking powder, flour, and another teaspoon of salt into a large bowl and mix. Add water and vodka and whisk until a smooth batter is formed. It should have the consistency of thin paint and not be too thick.
Add wings to batter. Let excess batter drip off and lower into hot oil. Fry and rotate to cook evenly. Cook until golden brown and crisp, about 8 minutes. Transfer to a paper towel-lined plate.
Coat wings in the warm dressing. Garnish with sesame seeds and green scallions.
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