Padak, Korean Fried Chicken Wings Piled with Scallion Strands

What you need

• 1 kg (2 1/4 lb) chicken wings, split at the joint
• 2 tbsp soju, or Shaoxing wine
• 1 tsp salt
• 1/2 tsp ground white pepper
• 150 g (1 cup) potato starch
• 1 large egg
• 1.5 l (6 cups) vegetable oil, for deep-frying
• 6 scallions, cut into very thin long strands
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp Dijon mustard
• 1 1/2 tsp toasted sesame oil
• 3 cloves garlic, minced

Method

Restated from the original video

1. 1

   Toss the chicken wings with the soju, salt and white pepper. Marinate 30 min.

2. 2

   Soak the scallion strands in cold water for 10 min so they curl and lose their sharpness. Drain and pat dry.

3. 3

   Whisk the soy sauce, mirin, vinegar, sugar, mustard, sesame oil and garlic in a small bowl until the sugar dissolves.

4. 4

   Drain the wings and pat them dry. Beat the egg and toss it with the wings, then coat them in the potato starch, pressing it on.

5. 5

   Heat the oil in a deep heavy pot to 175 °C (350 °F).

6. 6

   Fry the wings in batches, without crowding the pot, until pale gold, 8-9 min. Move to a rack.

7. 7

   Rest the wings for 5-10 min.

8. 8

   Raise the oil to 190 °C (375 °F). Fry the wings again until deep golden and crisp, 3-4 min. They are done when cooked through, with an internal temperature of 74 °C (165 °F).

9. 9

   Drain on a rack. Pile the hot wings on a platter and heap the scallion strands on top.

10. 10

    Drizzle with half of the sauce and serve the rest on the side for dipping.

Imported from nomss.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.