Lunch today was Spicy Korean Chicken Wings with rice, the wings were shaken in a bag containing a batter of corn flour and water stirred into a paste, which coated the wings, they were then put in the turbo oven for 40 minutes at 200C. Half way through the cooking time, l turned the wings over so they browned evenly and were crunchy.
The rice was Japanese rice, Kathy preferred rice of taste, l put two cups into a pot and then covered it with four cups of boiling water and then put the lid on the pot and left it on low very simmer for 15 minutes. I put a small pot onto boil with about cup water in it, when the water was boiling l put in a two cups of frozen mixed corn and peas, to cook for five minutes. I then drained the corn and peas and stirred them into the Japanese rice which had absorbed all its cooking water by this stage.
I removed the wings from the turbo oven when cooked and placed them in aplastic bag with the Korean Spicy sauce and gave them a good shake, so the sauce covered them completely, l find this method allows you to properly coat the wings without making a mess. I removed the wings from the bag, poured the excess sauce over the wings on the plate and threw the bag into the rubbish.
Source http://www.justasdelish.com/korean-oven-fried-chicken-drumsticks/
Ingredients
8 Chicken Drumsticks or Chicken WIngs
¼ teaspoon Salt
2 tablespoon Cornflour
1 tablespoon Toasted Sesame Seeds or more
Chili sauce:
1 tablespoon Light Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Honey
1 tablespoon Sesame Oil
2 tablespoon Ginger – grated
1 Garlic Clove – finely chopped
2 tablespoon Gochujang (Korean chili paste)
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