Cooking Recipe Korean Sesame Chicken Wings
Recipe Ingredients
Directions
Recipe by: lynne nishihara <vectr01q@HUEY.CSUN.EDU>
Cut wings in half after removing tips. Wash and pat
dry. Mix remaining ingredients and marinate wings 3
hours or overnight. Batter will be thick, but will
thin down during marinating. Deep fry until golden
brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces
may be substituted. I usually double the sesame seeds
and green onions.
Sharon, Anna's recipe is similar to one I have. I've
used both flank steak and chicken (wings and breast
fillet strips). The main difference seems to be the
addition of flour and cornstarch and deep frying
(watch them arteries!). I posted it a long while ago,
so this is a reprint.