Does anyone have a recipe for Spicy Fried Korean Chicken Wings?

I'm searching for a recipe that comes close to what was Chicken Alice's in Hawai'i some years back when I lived there on Oah'u. I've searched all over yahoo and google and did not come across any that is even close to her spicy-ness or batter. This was really great fried chicken and I want to re-create it soon. Thanks in advance!Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
http://archives.starbulletin.com/2005/02鈥?/a>


the link is to the actual wings you are referring to. Chicken Alice's AND her recipe! Enjoy - Note: the following recipe is NOT Chicken Alice's, but one I found before.


INGREDIENTS





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1 pound Sectioned chicken wings


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1/3 cup potato or corn starch


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1/2 cup milk


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1 teaspoon salt


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1 tablespoon ground black pepper


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Vegetable oil for deep frying





Stir Fry Sauce(per pound of chicken)





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2 tablespoons fine or medium ground red chili pepper


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2 tablespoons soy sauce


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2 tablespoons sugar, honey, or corn syrup


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1 tablespoon rice or cooking wine


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4 cloves peeled garlic


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1/2 inch peeled fresh ginger


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2 heaping tablespoons gochujang


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water as needed to obtain a thin paste





Other ingredients





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1 green or spring onion


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1 tablespoon toasted sesame seed





Please go to the link for further directions.


http://www.chow.com/recipes/11492Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
This must be an ';Americanized'; Korean dish, because I am Korean and this is not a common dish at all that I'm familiar with. I was just watching a show the other day on food network ';Guy's Big Bite';. He had a recipe for a Korean hot wings. There were ingredients that I normally don't use in true Korean cooking, but it looked like it would taste good. I made a note to try it myself this weekend.





* 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips


* 2 tablespoons canola oil, plus more for frying


* 3 tablespoons grated ginger


* 1/4 cup sherry


* 1/4 cup white vinegar


* 2 tablespoons sesame oil


* 1/4 cup honey


* 1/2 cup soy sauce


* 1/4 cup chili garlic sauce


* Chopped scallions, for garnish


* 3 tablespoons sesame seeds, for garnish





Preheat oven to 350 degrees F.





Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.





In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.





In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.





Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
12 chicken wings, cut in 2, tips discarded or boneless chicken


1 large onion, sliced


1 green bell pepper, sliced


1 cup carrot, cut in 1 inch diagonal slices or baby carrot, cut in half lengthwise


5-6 tablespoons soy sauce


1 pinch black pepper


1 teaspoon sugar


1/4 cup water


4 tablespoons red pepper paste, (kochujang)


1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)


Directions


1Boil wings in pot until blood no longer visible.


2Drain.


3Mix ingredients together and bring to boil.


4Cover and let simmer over Med heat for 15 minutes, stirring occasionally.


5Cook until carrots reach desired tenderness.


6Serve with sticky white rice.