Korean Chicken Wings | #Shorts | Sanjeev Kapoor Khazana



6-8 chicken wings
3/4 cup fine-tuned flour (maida).
1/4 cup corn starch.
2 eggs.
Salt to taste.
1 tbsp sesame oil.
6-8 garlic cloves, chopped.
1 inch ginger piece, sliced.
2 tbsp Korean chilli paste.
1 piece orange.
1 tsp soy sauce.
1/4 cup brown sugar.
Salt to taste.
Tossed white sesame seeds for garnish.
Sliced spring onion greens for garnish.


1. In a bowl, include improved flour, corn starch and break in the eggs, sprinkle salt, and 1/2 cup water and whisk till a smooth batter is formed.
2. Heat enough oil in a kadai, dip each chicken wing in the batter and drop into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
3. Heat oil in a non-stick pan, add garlic, ginger and sauté till golden colour. Include Korean chilli paste, mix well. Zest the lemon and squeeze the juice in the pan.
4. Include soy sauce, brown sugar mix well and add salt. Prepare till the mix ends up being thick. Add in the sauce and coat well.
5. Serve instantly and garnish with tossed sesame seeds and spring onion.

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Korean Chicken Wings | #Shorts | Sanjeev Kapoor Khazana

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