4 fingers chicken copycat (1)

My son loves 4 fingers chicken and I personally feel that it is expensive for those tiny wings.   There are days that the wings came with hardly any meat.

I was determined to find a recipe that tastes like that.

So today I shall try replicating it at home, trying out this 4 fingers chicken copycat (1)

Learning experience:

The chicken wings turned out nice but unfortunately, son said it is not the same.  Also, when coating the flour, I need to compress it more.  

Next, I need to find a lighter soy sauce as the one I am using is too dark.

Adapted

What you need:

2kg chicken wings (cut into parts)

2 tsp salt

2 tsp black pepper

1 tsp grated ginger

potato starch (coating)

Sauce

8 clove garlic, minced

1/2 cup light soy sauce

2 tbsp chilli flakes 

1/2 rice syrup (avail in Korean supermarket)

2 tbsp vinegar

1 tbsp mustard 

2 tbsp brown sugar

Toasted sesame

Method:

Marinate chicken with salt, ginger, and pepper.  Chill either overnight or half a day.

Coat the chicken with potato starch thoroughly.  Set aside.

Heat a pot of oil and deep fry the chicken (about 20 mins).   Remove and drain.

Heat oil to smoking hot and add the fried chicken and lower the heat.  Fry until crispy.  Remove and drain.

Sauce

In a pan, heat 2 tbsp oil and add in minced garlic, and fry until fragrant.

Add in soya sauce, chilli flakes, and lower the heat.

Add in vinegar, mustard powder, and brown sugar.  Cook until the sauce starts to thickens slightly.

Add in chicken and stir to coat evenly.

Sprinkle toasted sesame and serve hot. (I have forgotten)

Enjoy!