Name: Korean Soy Sauce Chicken Wings
Cuisine: Asian
Ingredients: 10 shishito peppers (2.1 oz, 60 g); 5 cloves garlic; 1-2 green onions; 1/2 tsp (2 g) ginger; 1 mild red chili (optional), to garnish; 1.3 lb (600 g) chicken wings; Salt and pepper, to taste; 1/4 cup cornstarch; 3 tbsp neutral-tasting oil; Generous pinch of toasted sesame seeds, to garnish; 2.5 tbsp soy sauce; 1 tbsp honey; 2 tbsp oyster sauce; 1 tbsp sugar; 1 tbsp mirin; 1/2 tbsp chicken bouillon powder; 1/4 cup (60 ml) water; 1 Vietnamese dried chili

Instructions

PREP VEGETABLES
1. Cut the shishito peppers into bite-sized pieces. Finely chop the garlic cloves.
2. Thinly slice the green onions. Separate the whites and greens.
3. Grate a small knob of ginger (1/2 tsp). Thinly slice the red chili (if using).
MAKE SAUCE
1. In a small container, mix together the soy sauce, honey, sugar, oyster sauce, mirin, chicken bouillon powder, and water.
2. Depending on your preference, add 1 or 2 dried chilies. Since it’s not a spicy version, I’ll just add 1 dried chili.
PREP CHICKEN WINGS
1. Use a knife and make small cuts in the chicken. Pat dry with paper towel. Season with salt and pepper.
2. Lightly coat them with cornstarch. Make sure they’re evenly coated and shake off the excess.
MAKE SOY SAUCE CHICKEN WINGS
1. In a large pan, heat the oil (3 tbsp) over medium heat. Once it’s heated, add the chicken wings and cook for 8 to 10 minutes or until they’re golden brown. Make sure to move them around or gently shake your pan. Once they’re cooked through, remove from the pan and set aside.
2. To the same pan, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant. Pour in the sauce and bring it to a boil over high heat.
3. Once it comes to a boil, add the cooked wings and toss everything together for 2 to 3 minutes or until they are nicely coated.
4. Add the shishito peppers. Give them a quick stir, about 30 seconds. Transfer to a serving plate. Garnish with sesame seeds, green onions, and red chili (if using). Enjoy~!