- 12 chicken wings
- Salt & pepper to taste
- 1 cup Korean fried chicken batter
- 1/2 cup water
- 1/2 cup soy sauce
- 1/2 onion (minced)
- 5 garlic cloves (minced)
- 2 tsp. ginger powder
- 2 tbsp. brown sugar
- 1/4 cup mirin
- Sesame seeds (garnish)
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)
- Oil for frying
Set your sous vide cooker to 147.2°F / 64°C
Season wings with salt and pepper.
Place in a vacuum bag or resealable ziplock style bag and seal. Place in water bath and cook for 2 hours.
Take the bag out of the water and place the wings on a paper towel to dry.
Preheat oil for frying to 475°F.
Mix 1/2 cup of the Korean fried chicken batter mix with 1/2 cup water.
Place the other 1/2 cup of the Korean fried chicken batter mix on a separate plate.
Drench the wings in the batter then dredge them with the dry batter mix afterward.
Flash fry the wings in the oil (1-2 minutes) until they are golden brown and crispy.
Mix all the ingredients for the sauce and heat it in a saucepan until boiling, then add the cornstarch slurry to thicken.
Toss the wings in the sauce (optional) or just have the sauce on the side for crispier wings.
Garnish the wings with sesame seeds and enjoy.