Korean Style Candy Chicken Wings & Imitation crab potato/mac salad

This is one of my most requested recipes ever. The key to this chicken is getting the sauce just right. I called it candy because I caramlize the sauce so that it creates a slightly sticky texture when it cools. It is sweet but not overbearingly sweet. I always make it in big batches because the amount of leftovers will never do you justice. They taste so good the next day cold right out of the refrigerator.

The crab salad is just a fancy potato salad that I crave for sometimes. ENJOY!

Korean Style Candy Chicken Wings

1-10 lb. bag Tyson frozen or fresh

4 c. Flour in a Ziploc bag (add few shakes of salt)

Vegetable oil for frying (i use big costco size)



Sauce:

2 1/2 c. white sugar

2 c. aloha shoyu

6-8 garlic, crushed

1 big thumb ginger, peeled

1 bunch green onion, finely sliced (add in while simmering)

**BOIL until it bubbles; simmer on medium for few minutes (allowing thickening), drop to low. Leave the sauce on low heat until done coating all the chicken.

**this is a key stage because you want it to slightly caramelize & thicken.



• Thaw out the chicken wings

• Prepare the sauce

• Heat oil in a wok or deep pot

• Toss wings in flour mixture, shake off excess

• Deep fry until golden brown

• DRAIN on paper towel.

• Toss in hot sauce mixture

• Set in big bowl and garnish with fresh sliced green onions.



This recipe is slightly set apart from other similar recipes due to the trick in getting the sauce just right. You can add a little more sugar if needed.

If you make the sauce mixture right it will leave the chicken with almost a slight candied texture. It is A WINNER!
Chicken goes best with fried rice or musubi.
If you have any leftovers, it tastes great and still crispy right out of the refrigerator.

Leftovers are an ideal snack for a road trip or a picnic at the beach.

Imitation crab potato/mac salad

4 large boiled potatoes, peeled & diced

3 eggs, hard boiled, finely chopped

½ lb. imitation crab, shredded

1 cup mayo (roughly, it depends on how you prefer)

Chopped parsley to taste

Salt and pepper to taste

¼ onion, finely chopped



Optional:

2 stalks celery, finely chopped

1 can sliced olives

6 baby carrots, grated & parboiled



• MIX & ENJOY



****This recipe can be made in many variations according to what you are in the mood for. I even recommend substituting the potato and eggs for macaroni. If choose to make it the mac salad variation cut the veggies a little bigger.