Ingredients: Chicken wings/boneless thigh/drumsticks Shitake mushrooms (soaked in warm water then cut into quarters) Potato starch Dried chili peppers (seeds removed and cut into strips) Sesame seed Soy sauce Vinegar Sugar Garlic (minced) Ginger (minced) 1. Put the chicken and mushrooms in a bowl and mix with ginger, salt and pepper. Set aside. 2. Mix potato starch with water and let it settle in the bottom of the bowl and then discard the water. This will serve as your batter. 3. Coat the chicken and mushrooms with the starch and deep fry them. And then double fry. This will make the chicken and mushrooms very crunchy. 4. For the sauce, fry garlic and dried chili peppers. Then put 1/4 cup soy sauce, 1 tablespoon vinegar and 2 tablespoon sugar. 5. Once the mixture form bubbles, toss the chicken and mushroom and mix it until all of them are covered in sauce. 6. Top it with sesame seed and serve with hot rice. VERDICT WILL: I am big fan of Maangchi. Being th...
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